Christ is risen!

Grilling season is amongst us and that calls for fresh summer produce springing up and marinades. One of the things that excites me for the summer season is fresh herbs, especially basil and rosemary. I don’t usually travel during the summer so these herbs transport me to Italy by taste.

This recipe is from “Easy Vegan: Simple Recipes for Healthy Eating”. The inspiration for my search: I was looking for recipes that are stomach-friendly for my husband. The recipe calls for generously spreading the pistou sauce on butternut squash; butternut squash is not exactly in season and it is something my husband is avoiding for now.

This sauce would be great with grilled vegetables, whether they be summer squash, zucchini, tomatoes — basil & tomatoes are match made in heaven, I think — mushrooms, tofu, bell peppers… the list seems to be endless! In the autumn, this would pair well with different types of squash.

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Ingredients

6 tbsp extra virgin olive oil

4 garlic cloves

a large handful of basil leaves

sea salt

Directions

To make the pistou: Put the oil, garlic, basil leaves, and a pinch of salt in a small food processor. Whizz until well blended. Transfer to a small bowl. Alternatively, to prepare without a machine, crush the garlic finely, then mix with the oil and salt.

To use: Brush vegetables generously with the pisto and roast in preheated oven, until just browned and tender. Serve hot, with the remaining pistol on the side as a spooning sauce. Serve with pita, rice, or grain of choice for a full meal.

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source

“Easy Vegan: Simple Recipes for Healthy Eating”, Ryland Peters & Small