Description
4 baby bok choy, halved lengthwise
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves
2 tablespoons pine nuts (or walnuts)
1 clove garlic
1/4 cup grated Parmesan cheese
3 tablespoons olive oil (for pesto)
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
Directions:
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the bok choy, cut-side down, and cook for 3-4 minutes until slightly caramelized. Flip and
cook for another 2 minutes. Season with salt and pepper.
In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, and red pepper flakes (if using). Pulse until finely chopped.
Slowly drizzle in the 3 tablespoons of olive oil while blending until the pesto reaches a smooth consistency.
Remove the bok choy from the pan and place on a serving plate. Drizzle with the basil pesto and serve immediately.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 180 kcal per serving
Servings: 2
