by dashandbella
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dashandbella's Notes:
Expand1/2 cup pine nuts Ask a question about this ingredient
2 cups spinach leaves Ask a question about this ingredient
2 cups arugula Ask a question about this ingredient
2 garlic cloves, grated or chopped Ask a question about this ingredient
1/2-3/4 cup olive oil Ask a question about this ingredient
1/4 cup gruyere, grated Ask a question about this ingredient
1/4 cup mild and creamy goat cheese Ask a question about this ingredient
1/4 cup parmesan, grated Ask a question about this ingredient
1/2 lemon, juiced Ask a question about this ingredient
Toast the pine nuts in a pan or in the oven until they're lightly browned.
Ask a question about this stepThrow all ingredients (including the warm nuts) into the food processor. Blend until almost smooth (or if you prefer leave it a bit chunky).
Ask a question about this stepTaste for seasoning. You might need to add more salt. If it's really thick, thin it a bit with olive oil.
Ask a question about this stepStore in the fridge with a thin layer of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag for 6 months.
Ask a question about this step1 tablespoon olive oil (for greasing the dish) Ask a question about this ingredient
12-15 baby zucchini (or 5-8 large zucchini) Ask a question about this ingredient
20 asparagus tips (save the rest for asparagus soup) Ask a question about this ingredient
8 tablespoons arugula pesto (see above) Ask a question about this ingredient
3/4 cups bread crumbs Ask a question about this ingredient
Make the arugula pesto (or any other kind). Preheat oven to 375 F. Grease an 8x10 inch gratin dish with olive oil.
Ask a question about this stepCut the stems off the zucchini. Cut each one in half lengthwise if they're small. If large, cut into fourths or eighths. Just make sure they're all about the same size.
Ask a question about this stepPlace zucchini pieces and asparagus tips into the greased gratin dish.
Ask a question about this stepScoop the pesto onto the vegetables. With your fingers, gently coat the zucchini and asparagus with the pesto.
Ask a question about this stepMix bread crumbs with salt and pepper. Sprinkle mixture over the vegetables.
Ask a question about this stepBake until zucchini and asparagus are just tender and the top of the gratin is crispy and brown. About 20-30 minutes. Test by inserting a knife. If there's any resistance, it's not done. Or just pull out a piece and taste it if you're not sure. Eat immediately. Or see intro for many variations.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
