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Pesto Stir Fry
Posted By :
January 16, 2012
Difficulty Level: Easy
Preparation Time: 12 Minutes
Cooking Time: 8 Minutes
This is a great side dish which uses my favorite herb to create a delicious stir-fry pesto combination. Try to make this dish as close to serving time as possible, though the pesto can be made up to 2 days in advance and kept refrigerated. Note that the ingredients are all vegetables that don’t have to be peeled, so they are easy to prep in advance. Serve hot or at room temperature.
3 Tbsp extra-virgin olive oil
2 cloves garlic, crushed
¾ lb button or brown mushrooms, sliced
1 pint grape tomatoes
1 lb sugar snap peas
1½ tsp kosher salt
¾ tsp freshly ground black pepper
½ cup fresh basil leaves (approximately)
½ cup pine nuts
½ cup extra-virgin olive oil
1. In the bottom of a wok or deep frying pan, heat olive oil at medium-high heat. Add crushed garlic and sauté for about 1 minute, until garlic becomes fragrant. Add mushrooms and sauté until they are beginning to soften, about 2 minutes.
2. Add tomatoes and sugar snap peas and mix constantly. Sprinkle with salt and pepper. Cook snow peas for only about 2 to 3 minutes. They should turn a bright shade of green and retain their crispiness.
3. For the pesto, combine all ingredients in a food processor fitted with a steel blade attachment. Pulse until very fine.
4. Remove stir fry from heat and toss with pesto dressing to coat.