Pinzimonio Recipe

Prepare vegetables

Wash all vegetables thoroughly. Peel carrots and cut into long thin sticks (matchsticks or batonnet about 3–4 inches long). Trim celery and cut into sticks similar length to the carrots. Trim cucumber ends, halve lengthwise and slice each half into 1/2‑inch sticks. Core and seed bell peppers, then cut into 1/2‑inch wide strips. Trim and thinly slice fennel bulb into wedges or sticks. Halve cherry tomatoes if large. Trim radishes and slice in half or leave whole if small.

Arrange the prepared vegetables on a large platter or wooden board in separate clusters so colors contrast and the platter looks abundant and accessible for sharing. Keep vegetables chilled until ready to serve (cover and refrigerate up to 1 hour).

Blend vinaigrette

Place drained sun‑dried tomatoes, minced garlic, Dijon mustard, red wine vinegar, lemon juice, honey (or agave), kosher salt, and black pepper in a small food processor or blender. Pulse to break down the tomatoes.

With the motor running, slowly stream in the extra virgin olive oil to emulsify the dressing. If the vinaigrette is too thick, add cold water 1 tablespoon at a time until you reach a pourable but slightly viscous consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Transfer vinaigrette to a small bowl or shallow dipping dish. If made ahead, cover and refrigerate; bring to room temperature and whisk before serving if chilled.

Place the bowl of sun‑dried tomato vinaigrette in the center or to one side of the arranged vegetables. Scatter torn basil leaves and toasted pine nuts over the vegetables and around the dressing bowl for visual appeal and extra flavor.

Sprinkle a light pinch of flaky sea salt over the vegetables just before serving so they remain crisp. Provide small forks or skewers for easy dipping.

Serve immediately. Leftover vinaigrette will keep in the refrigerator for up to 5 days; vegetables are best eaten the same day for maximum crispness.