This Green Vegetables with Pesto recipe is an easy side dish that turns ordinary green vegetables into a yummy accompaniment to any protein. Freshly steamed vegetables are tossed in a fragrant, fresh basil pesto that is so easy to make. Have this simple side dish recipe ready in under 15 minutes!
Enticing veggies for kids
Any old-school ‘meat and three veg’ families here? I admit that my husband and I were raised on that kind of diet, and so quite often fall into the protein-on-rotation with steamed vegetables routine. It’s cheap (we have an awesome local fruit and veg market), easy and healthy! Whilst I want to enjoy steamed veggies, and want my children to eat them too, it does get a little monotonous at times.
Enter, Green Vegetables with Pesto! This great recipe is a healthy option to fancy up green vegetables with a traditional basil pesto for a quick and easy weeknight dinner! It’s vibrant green colour and delicious flavour is sure to entice picky eaters.
Ingredients in Green Vegetables with Pesto
Don’t let the ingredient list fool you – this is a very simple recipe 😊.
Parmesan cheese – An essential ingredient in traditional pesto! It’s recommended for children over 12 months, but babies can have a small amount of parmesan cheese [1]. Substitutes include Grana Padano or Pecorino Romano if preferred.
Garlic – One small clove.
Pine nuts – Pine nuts are a luxury item for some. Cashews are one of my favourite nuts to sub in – they offer a great, cheaper substitute to expensive pine nuts, as do pepitas/pumpkin seeds. Pepitas make a great nut-free pesto!
Lemon juice – Juice squeezed from a fresh lemon adds a burst of freshness.
Basil – Fresh basil leaves only, from a large bunch of basil. Pesto is a great way to use up fresh basil, which I always try to have growing in my garden.
Olive oil – Good quality extra-virgin olive oil is a must. I like to use a light tasting variety so it’s not too overpowering.
Salt – Just a pinch, but you can leave this out if serving to family under 12 months of age.
Green vegetables – I use broccoli, beans and peas in this recipe, as they’re family favourites. You could easily use different vegetables and substitute with your own preferred seasonal greens. Asparagus is a great addition, as well as leafy greens like spinach or Swiss chard, collard greens or kale.
How to make Green Vegetables with Pesto
Firstly, grate the parmesan. Then either in a food processor or blender, blitz together the parmesan, garlic, pine nuts, lemon juice and basil until finely chopped. Add the olive oil and blitz to combine. On the stovetop, steam the greens using a steamer basket over a saucepan/pot with lid until just tender. Once cooked, drain off excess water and transfer to a serving dish. Loosen the pesto with a dash of the cooking water and stir through the vegetables. Done!
Thermomixer? This is an easy side dish that can be made from start to finish in your thermo cooker. Firstly, mill the parmesan cheese and garlic. Add the pine nuts, lemon juice and basil to finely chop. Finally, mix through the olive oil. Transfer this classic pesto to a small bowl before steaming the greens in the simmering basket and Varoma. Once cooked, drain off excess water and transfer to a serving dish. Loosen the pesto with a dash of the cooking water and stir through the vegetables. Done!
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Adaptions for babies and toddlers
Firstly, be mindful of nut allergies and seek paediatric advice if concerned about introducing nuts to baby. Alternatively, substitute the pine nuts with pepitas/pumpkin seeds. If serving to a baby under 12 months, leave out the salt when making the homemade pesto sauce, and season the rest of the family’s servings later.
Depending on how easily your little person can chew, you might also like to adjust the cooking process for the vegetables. If needing softer veggies, remove most for the family when just tender, and then continue cooking bubba’s until they’re a suitable texture.
Serving
Serve these Green Vegetables with Pesto as a side dish to any protein. Our favourite way to serve them is with lamb rump or grilled chicken, and roasted sweet potato.
This is a really versatile recipe. Enjoy it as a delicious side dish or turn it into a main meal, vegetarian or not. You could stir through shredded chicken for an all-in-one dinner, or add a dash of cream and hot pasta for a delicious pesto pasta recipe. I often do this with any leftovers for the kids for a quick dinner! This great pesto vegetable recipe is child and toddler-approved, in our house at least. Winning!
This recipe uses the whole lot of pesto made, but if you reduce the amount you add to the vegetables and have leftover pesto, then store it in a glass jar. Cover it with a layer of oil and refrigerate for up to two weeks. It can also be frozen but may not hold its bright green colour.
Looking for another yummy side dish to make family mains more interesting? Give this Herby Vegetable Couscous a try. It’s a very quick and easy recipe too!
Making Green Vegetables with Pesto? Please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy recipes for side dishes.
Enjoy,
Chloe x
Green Vegetables with Pesto
Category: SidesTap or hover to scale
Ingredients
- 1/3 cup parmesan (Thermomixers: 40g cut into 2cm cubes)
- 1 garlic clove peeled
- 1/4 cup pine nuts toasted to golden brown (35g)
- 1 tbs fresh lemon juice (approx. half a lemon, 15g)
- 1 cup packed fresh basil leaves (40g)
- 2 tbs olive oil light tasting (40g)
- pinch salt to taste for family over 12 months
- 200 g broccoli cut into florets
- 200 g green beans trimmed and halved
- 100 g frozen peas (Note 1)
- extra fresh basil to garnish
Instructions
- Finely grate the Parmesan cheese.
- Using a food processor or blender, blitz together the parmesan, garlic, pine nuts, lemon juice and basil until finely chopped.
- Add the olive oil and blitz to combine.
- Add a pinch of salt, to taste. Transfer to a small bowl.
- Steam the vegetables using a steamer basket over a saucepan/pot with lid for 10 to 12 minutes, until just tender. Drain any excess moisture and transfer to a serving bowl.
- Add 1 1/2 tbs cooking water to the pesto and stir to loosen. Spoon the pesto over the vegetables and toss to combine. Season to taste. Garnish with fresh herbs.
Thermomix Instructions
- Put the Parmesan cheese and garlic into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Scrape down the mixing bowl.
- Add the pine nuts, lemon juice and basil. Chop for 5 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the olive oil. Mix for 5 seconds, speed 3, MC on.
- Add a pinch of salt, to taste. Transfer to a small bowl, and return mixing bowl to base.
- Add 500g water to the mixing bowl. Insert the simmering basket, and add the broccoli. Put the deep steaming tray in place and add the peas and beans. Cook 8 minutes, Varoma, speed 2, MC on
- Check that the vegetables are cooked to your liking. If not, cook for a further 2 minutes, Varoma, speed 2. Drain any excess moisture and transfer to a serving bowl.
- Add 1 1/2 tbs cooking water to the pesto and stir to loosen. Spoon the pesto over the vegetables and toss to combine. Season to taste. Garnish with fresh herbs.
Recipe Notes
Nutrition Information
[1] Parmesan, 2023, Solid Starts Inc.
One Response
Another winner. A fresh and different way to serve greens to the family.