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Recipes

Vegetable stew with pesto sauce

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In this delicious dish, pesto sauce perfectly complements the aromatic ragù of fresh, seasoned vegetables.

 

 

 

Vegetable stew with pesto sauce

  1. In a large cast-iron saucepan, heat the olive oil with the bay leaf. Add the halved garlic cloves, thyme sprigs, sage, and onion.
  2. Simmer for a few minutes. Meanwhile, coarsely chop the carrots and potatoes. Add them to the pan in layers.
  3. Next, layer the sliced ​​bell peppers, zucchini, and beans, and top with the tomatoes. Season each layer with salt and pepper.
  4. Add a few tablespoons of water. Cook over low heat for 40-60 minutes. Before serving, drizzle the pesto sauce over the finished ragù and garnish with sprigs of fresh basil.

Сook time: 70 min.

Difficulty: Medium

Ingredients:
1. Zucchini - 2 pcs.
2. Potato - 300 g
3. Sweet pepper - 1 pc.
4. White beans - 1 jar
5. Carrots - 2 pcs.
6. Tomatoes - 3 pcs.
7. Onion - 1 pc.
8. Pesto sauce
9. Sage, thyme, bay leaf
10. Salt and pepper

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