Recipe Of The Month – Summer Stew with Herb Pesto – August 2021
Summer Veg Stew with Parsley Pesto
By Published: August 26, 2021
- Yield: 6 Servings
- Cook: 30 mins
A summery, light yet comforting stew with a zingy herb pesto. (Adapted from a recipe in deliciousmagazine.co.uk)
Ingredients
- 100 grams vegan block or a large glug of oil
- 1 onion finely chopped
- 1 leek finely chopped
- 2 carrots finely chopped
- 4 garlic cloves sliced
- 500 grams potatoes chopped into chunks
- 1 litre vegetable stock or bouillon
- 1 can cannellini beans drained and rinsed
- 2 courgettes sliced
- 4 spring onions sliced
- 300 grams cherry tomatoes halved
- 200 grams Kale chopped into ribbons
- 1 small bunch parsley finely chopped
- 4 tablespoons extra virgin olive oil
- 1/2 lemon juiced
- 50 grams ground almonds
Instructions
- To make the pesto, put the parsley, olive oil, lemon juice and ground almonds in a blender and whizz into a smooth paste. Season to taste, then set aside.
- For the stew, heat the vegan butter/oil in a large casserole pan over a low-medium heat. Add the onion, leek, carrots and garlic. Cook gently for 10 minutes or until the vegetables are soft.
- Add the potatoes to the stew along with the stock. Bring to the boil, then reduce to a simmer and bubble gently for 15 minutes or until the potatoes are soft, adding the cannellini beans, kale and courgettes after 10 minutes.
- Add the spring onions and cherry tomatoes, turn up the heat and cook for 2 minutes. then taste and season well. Spoon into warm bowls and drizzle over the pesto.
Enjoy as a starter or main.
- Cuisine: Mediterrarean
- Course: Soup
- Skill Level: Easy
