I made this for the dinner last night and it was really Delicious!
Remember our Pesto sauce and that how we could use it on everything? If not, you may find it here.
I got some zucchini and green beans at home. Mixed them with some onion and the Pesto sauce which I had it ready in the fridge and Voila! 😉
Soooo easy to make. Here is how:
Ingredients:
1- 2 tablespoons Pesto Sauce
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 green onion, coarsely chopped
1 tablespoon Olive Oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
some Himalayan salt and pepper for seasoning
Preparation:
Heat oil in heavy large skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with Himalayan salt and pepper.
Enjoy!