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
Step-by-Step Guide
1. Prepare the Bok Choy: Wash 4 baby bok choy thoroughly. Pat them dry and carefully halve each one lengthwise, from the stem through the leaves.
2. Pan-Sear the Bok Choy: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Once hot, place the bok choy halves cut-side down in a single layer. Cook undisturbed for 3-4 minutes to achieve a golden-brown caramelization. Flip them over and cook for an additional 2 minutes on the other side. Season with salt and black pepper, then transfer to a plate.
3. Make the Pesto: In a food processor, combine 1/2 cup fresh basil leaves, 2 tablespoons pine nuts, 1 clove of garlic, 1/4 cup grated Parmesan cheese, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes (if using). Pulse several times until the ingredients are finely chopped and combined.
4. Emulsify the Pesto: With the food processor running on low, slowly drizzle in the 3 tablespoons of olive oil through the feed tube. Continue to process until the mixture forms a cohesive, slightly coarse sauce.
5. Assemble and Serve: Arrange the warm, seared bok choy on a serving platter. Generously drizzle the freshly made basil pesto over the top. Serve immediately while the bok choy is still warm and the pesto is vibrant.
Serving Suggestions
This dish is incredibly versatile. For a light vegetarian meal, serve it over a bed of quinoa or farro. It makes an excellent side dish for grilled chicken, salmon, or seared tofu. Garnish with extra pine nuts, a sprinkle of Parmesan, or a few whole basil leaves for a beautiful presentation.
How-to Summary
Halve and sear baby bok choy until caramelized. Simultaneously, blend fresh basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil into a quick pesto. Drizzle the pesto over the warm bok choy and serve immediately for a flavorful, 15-minute side dish.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but cooking times will vary. Cut regular bok choy into quarters or thick slices and increase the searing time by 1-2 minutes per side to ensure tenderness.
How can I make this recipe vegan?
Substitute the Parmesan cheese with 2 tablespoons of nutritional yeast for a similar savory, cheesy flavor in the pesto.
How should I store leftovers?
Store the bok choy and pesto separately in airtight containers in the refrigerator for up to 2 days. The pesto may darken but is still safe to eat.
My pesto is too thick. What can I do?
Thin it out by blending in an additional tablespoon of olive oil or a teaspoon of warm water until you reach the desired consistency.
Can I use a different nut for the pesto?
Absolutely. Walnuts, almonds, or even sunflower seeds are excellent, affordable alternatives to pine nuts.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the bok choy instead of searing it. Cook in batches if necessary.
- Over-processing the Pesto: Pulse until combined but still slightly textured. Continuous blending can heat and darken the basil.
- Using Stale Nuts: Old nuts can taste bitter. Always taste your nuts before adding them to ensure freshness.
- Serving Cold: The dish is best when the warm bok choy slightly wilts the pesto, melding the flavors together.
Conclusion
This Sautéed Baby Bok Choy with Basil Pesto is a testament to how simple ingredients can create an extraordinary dish in just 15 minutes. The sweet, caramelized greens paired with the vibrant, herby pesto offer a perfect balance of flavor and texture. It’s a foolproof recipe that is sure to become a go-to for busy weeknights or for impressing guests with minimal effort.
