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This is a great side dish which uses my favorite herb to create a delicious stir-fry pesto combination. Try to make this dish as close to serving time as possible, though the pesto can be made up to two days in advance and kept refrigerated.
3 tablespoons Gefen Extra-Virgin Olive Oil
2 cloves garlic, crushed
3/4 pound button or brown mushrooms, sliced
1 pint grape tomatoes
1 pound sugar snap peas
1 and 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves (approximately), checked
1/2 cup pine nuts
1/2 cup Gefen Extra-Virgin Olive Oil
In the bottom of a wok or deep frying pan, heat olive oil at medium-high heat. Add crushed garlic and sauté for about one minute, until garlic becomes fragrant. Add mushrooms and sauté until they are beginning to soften, about two minutes.
Add tomatoes and sugar snap peas and mix constantly. Sprinkle with salt and pepper. Cook snow peas for only about two to three minutes. They should turn a bright shade of green and retain their crispiness.
For the pesto, combine all ingredients in a food processor fitted with a steel blade attachment. Pulse until very fine.
Remove stir fry from heat and toss with pesto dressing to coat.
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