Recipe of Sautéed green vegetables in Pesto

Serves 40

Ingredients

Broccoli - 14 Lbs 

Green beans - 5 Lbs 

Zucchini - 9 Lbs 

Olive oil to Saute 

Basil - 10 Cups 

Pine nuts - 5 Cups 

Olive Oil - 7.5 Cups 

Cashew - 1 Cup

Lemon juice - 2.5 Cups 

Ginger - 1 Inch

Salt - 1 Tsp 

Pepper - 2 tbsp 

Method

Sauté Green beans (cut into 1" lengths) with broccoli florets and zucchini. Cut zucchini into ¼" slices, sauté briefly in olive oil, then add broccoli and green beans to pan, sauté until all vegetables have changed color. Then add a little water and put lid on pan to steam vegetables until done. When vegetables are tender, remove lid, let remaining water boil off and toss vegetables with pesto.

Pesto: Mix all the ingredients and blend.