Overview: A vibrant and healthy stir-fry that can be adapted based on whatever is abundant in your garden.
Ingredients: A variety of garden vegetables (such as bell peppers, carrots, snap peas, and broccoli), pesto sauce (made from fresh basil, garlic, pine nuts, parmesan cheese, and olive oil), and your choice of protein (tofu, chicken, or shrimp).
Process: Vegetables are stir-fried until crisp-tender, then tossed with the homemade pesto and cooked protein. Serve over rice or quinoa.
Embracing the Bounty of the Garden
This Garden Vegetable Stir-Fry with Homemade Pesto is a vibrant, flavorful dish that lets your garden’s produce shine. It’s a versatile recipe that can adapt to whatever vegetables you have on hand, making each rendition unique and delicious.
Ingredients
For the Stir-Fry:
- Mixed garden vegetables (bell peppers, carrots, snap peas, broccoli, etc.):
- 4 cups, chopped
- Your choice of protein (tofu, chicken, or shrimp): 1 pound
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
For the Homemade Pesto:
- Fresh basil leaves: 2 cups
- Garlic: 2 cloves
- Pine nuts: 1/4 cup
- Grated Parmesan cheese: 1/2 cup
- Extra-virgin olive oil: 1/2 cup
- Salt and pepper: to taste
Steps to Create Your Dish
- Prepare the Pesto: In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until coarsely chopped. With the processor running, gradually add the olive oil until the pesto is smooth. Season with salt and pepper to taste. Set aside.
- Cook the Protein: If using chicken or shrimp, season them with salt and pepper. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add your protein choice and cook until it’s done (tofu should be golden, chicken should be no longer pink, and shrimp should be opaque). Remove the protein from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped vegetables and stir-fry until they are crisp-tender, about 5-7 minutes. Season with salt and pepper.
- Combine and Toss: Return the cooked protein to the skillet with the vegetables. Add the homemade pesto and toss everything together until well coated and heated through.
- Serve: Serve the stir-fry hot, over a bed of rice, quinoa, or your preferred grain.
This Garden Vegetable Stir-Fry with Homemade Pesto is a celebration of the garden’s diversity. It’s a dish that’s as nourishing as it is delicious, and it’s a wonderful way to use up the abundance of vegetables that peak seasons bring.
