Crudites with Pistachio-Pecorino Pesto
The pesto for the crudites is also delicious spooned over steak.
- Total Time:
- Servings: 10
- Yield: Makes 1 3/4 cups pesto
Source: Martha Stewart Living, July 2012
For the Pesto
- 3 cups packed mint leaves (from 3 to 4 bunches)
- 3 to 4 tablespoons finely chopped shallot (from 1 medium shallot)
- 1 tablespoon fresh lemon juice
- 1/3 cup Pecorino Romano cheese, finely grated
- Coarse salt and freshly ground pepper
- 1 1/4 cups extra-virgin olive oil
- 2/3 cup toasted pistachios, chopped
For the Crudites
- Coarse salt
- 1/2 pound wax beans, trimmed
- 1 bunch asparagus (1 pound), trimmed
- 1/4 pound sugar snap peas, trimmed
- 1 bunch radishes, trimmed and halved
- 3 small bunches baby carrots (preferably a mix of orange, red, and yellow), trimmed and scrubbed
- 3 small cucumbers, such as Persian or Kirby, cut lengthwise into quarters
Pulse mint in a food processor until finely chopped. Add shallot, lemon juice, cheese, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil, and blend until well combined, about 45 seconds. Add pistachios, and pulse until combined but still chunky. Refrigerate 30 minutes and up to 1 day; bring to room temperature before serving.
Bring a large pot of salted water to a boil. Add green beans; cook until barely tender and bright green, 2 to 3 minutes. Remove from water with a bamboo skimmer or a slotted spoon, and transfer to a bowl of ice water. Drain, and pat dry. Return water to a boil, and repeat with wax beans, then asparagus.
Arrange crudites on a large platter; top with half the sauce. Serve remaining sauce on the side.