*15 min prep time
*15 min cook time
1/4 cup fresh basil, plus more for garnish
1/4 cup fresh parsley
2 chives, finely chopped
3 cloves garlic
2 ounces Parmesan cheese
2 tablespoons toasted pine nuts
1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
1/2 cup plus 2 tablespoons olive oil, divided
1 pound assorted fresh vegetables, cut into bite-size pieces
Salt and Pepper, to taste
1- Place basil, parsley, chives, garlic, Parmesan, pine nuts, chipotle pepper and 1/2 cup olive oil in the bowl of a food processor. Pulse until finely chopped and well blended. Set aside.
2- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add vegetables. Cook 5 to 10 minutes or until tender-crisp. Season to taste with salt and pepper.
3- Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
4- Serve Sauteed Vegetables with a poached egg, topped with pesto and breadcrumbs and sprinkle with additional chipotle pepper, if desired.