Steamed Vegetables with Pesto
Al-dente carrots and courgettes drizzled with homemade pesto sauce. So healthy and nutritious it will please even the most demanding palates.
Ingredients
- 1 medium Courgette
- 2 Carrots
- Salt
- 2 tbsp Pesto sauce
Boil a pot of water seasoned with coarse salt. Peel the Carrots and cut into big chunks. Cut the courgettes into similar size chunks. Cook the carrots for 5 minutes and remove from the water. Cook the courgette for 2 minutes and remove from the water. For the pesto sauce, blend all the ingredients until smooth. Pour over the vegetables and serve whilst it’s still warm.