2015-07-09 / From The Garden

Vegetable Bouquet with Dill Pesto and Italian Parsley

Cut the carrots into 3 inch sticks. Seed the peppers and cut into strips. Cut the celery stalks into 3 inch sticks, removing all leaves. Cut off the leaves from the radishes, but leave 1/4 inch of stem for easy handling. Using a food processor fitted with the steel blade, purée the garlic, parsley, and dill, then slowly add the olive oil, until the mixture is well blended. Season with salt and pepper. Transfer the parsley dill mixture to a bowl. Arrange the vegetables vertically in a small basket with a handle and serve immediately.

3 carrots, peeled and cut into
quarters, or 10 "Little Fingers,"
whole
4 bell peppers of different
colors
8 celery stalks
10 radishes

Dill Pesto
3 garlic cloves
2 cups coarsely chopped Italian
parsley
1/2 cup coarsley chopped fresh
dill
2-2½ tblsp. good quality olive
oil
Salt & pepper, to taste

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