Jul 14 2026
Restaurants›Vicia›Naked Vegetables Recipe

Naked Vegetables Recipe

Inspired by Vicia
Time30m
Serves4

garden herb pesto

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Ingredients

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Pesto Base

Vegetable Selection

Method

Prepare the Pesto

  1. 1

    Toast the Pine Nuts

    In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.

  2. 2

    Blend the Ingredients

    In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves (peeled), Parmesan cheese, salt, and black pepper. Pulse until finely chopped.

  3. 3

    Add Olive Oil

    With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined. You may need to stop and scrape down the sides of the bowl to ensure everything is mixed evenly.

  4. 4

    Finish with Lemon Juice

    Once the pesto is smooth, add the lemon juice and pulse a few more times to combine. Taste and adjust seasoning if necessary.

Prepare the Vegetables

  1. 5

    Wash the Vegetables

    Thoroughly wash all the selected vegetables (carrots, cucumbers, bell peppers, cherry tomatoes, and radishes) under cold water to remove any dirt or pesticides.

  2. 6

    Cut the Vegetables

    Cut the carrots into sticks, slice the cucumbers into rounds, cut the bell peppers into strips, and halve the cherry tomatoes. Leave the radishes whole or cut them into halves depending on their size.

Serve

  1. 7

    Arrange and Serve

    On a large platter, arrange the prepared vegetables in an appealing manner. Serve the garden herb pesto in a small bowl alongside the vegetables for dipping.

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