Paleo

Green terrine with zesty pesto is the showpiece appetizer that looks far harder than it is. Roasted eggplant, zucchini, asparagus, and portobello layers are pressed with wilted spinach, fire-roasted tomatoes, and a spicy pine-nut pesto, then chilled overnight into a sliceable loaf. Serve it cold and watch jaws drop.

Green Terrine with Zesty Pesto

Impress your friends and family at your next holiday party with this spicy vegetarian version of the popular French dish, terrine. This colorfully layered creation is nutrient-rich, with a variety of textures and flavors! The zesty pesto provides a creamy source of heat to the lightly seasoned vegetables. This dish is perfect for the intermediate chef looking to experiment with something new—and crank dinner up a notch!
Yields 1 loaf

For Zesty Pesto:

2 cups (480 ml) pine nuts
2 cups (480 ml) basil leaves
4 cloves garlic
Juice of 1–11⁄2 lemons
1 teaspoon black pepper
1⁄4–1⁄2 cup (480 ml) olive oil
For Green Terrine:

4 tablespoons (60 ml) olive oil, divided use
2 tablespoons (30 ml) minced garlic
1⁄2 teaspoon (10 ml) dried basil
1⁄2 teaspoon (10 ml) dried oregano
1⁄4 teaspoon (20 ml) cayenne pepper
1 medium eggplant, sliced lengthwise into 1⁄4" slices
2 large zucchini, sliced lengthwise into 1⁄4" slices
2 large portobello mushroom caps
1⁄2 pound (907 g) asparagus
2 shallots, diced
2 pounds (907 g) spinach
Salt and pepper, to taste
1 (14-ounce) can fire-roasted diced tomatoes, drained
1⁄4 cup (960 ml) tomato paste
1 tablespoon (15 ml) red pepper flakes

1. For Zesty Pesto: Combine all ingredients, except the olive oil, in a food processor. Blend together until well chopped. Purée, and add olive oil in small batches until the mixture starts to liquefy. Add olive oil until desired consistency is reached. This should make about 2–21⁄2 cups (480 ml) of pesto.
2. For Green Terrine: Preheat the oven to 425°F (220°C). Whisk 3 tablespoons (45 ml) of olive oil, garlic, basil, oregano, and cayenne pepper in a small bowl. With a marinade brush, spread mixture evenly over the sliced eggplant, zucchini, mushroom caps, and asparagus. In a single layer, line vegetables on two foil-lined baking sheets. Bake vegetables for 30–45 minutes, turning occasionally, until softened. Remove from heat to cool.
3. While vegetables are roasting, heat remaining tablespoon of olive oil in a large sauté pan over medium heat. Add diced shallots and cook for about 5 minutes. Add spinach to pan and cook until wilted, about 5 minutes or less, stirring occasionally. Sprinkle with a pinch of salt and pepper and set aside to cool.
4. In a medium bowl, add diced tomatoes, tomato paste, and red pepper flakes. Mix until blended.
5. Line a 9" × 5" meatloaf pan with plastic wrap, leaving enough over the edges to cover the top of the terrine. Pack about 2⁄3 of the spinach/shallot mixture into the bottom and sides of the loaf pan. Line the sliced eggplant as the first layer on top of the spinach, follow with a thin layer of pesto and a scoop of the diced tomato mixture, and spread out. Add a layer of zucchini slices, followed by another thin layer of the pesto and diced tomatoes. Add a layer of asparagus, followed by more pesto and diced tomatoes. Layer the mushroom caps, topped with a thin layer of pesto and diced tomato mixture. Lastly, add the final layer of zucchini and top with the rest of the spinach to cover the top completely.
6. Once all the vegetables are snugly pressed into the loaf pan, cover with the extra plastic wrap. This loaf should be as tight as possible, so consider placing a heavy object on top to weigh the loaf down and keep it compact. Refrigerate overnight with a heavy object on top. Remove and pull back top layer of plastic wrap carefully. Invert loaf onto a large platter, and carefully pull off rest of the plastic wrap. Cut into 1" slices and serve cold.

Pro Tips

• Line the loaf pan with plenty of plastic wrap overhanging the edges — inverting the terrine cleanly depends on it.
• Pack the layers as tightly as possible and weigh the loaf down overnight with a heavy object; a compact terrine slices beautifully and a loose one falls apart.
• Roast the vegetable slices until properly softened and let them cool before layering, or steam will loosen the terrine as it sets.
• For the pesto, add the olive oil in small batches only after the nuts and basil are fully puréed — it emulsifies into a creamy, pourable sauce.

Frequently Asked Questions

How far ahead can I make a terrine?

It needs a full overnight chill to set, and keeps for 2 more days after that. It's an ideal make-ahead party dish.

How many does one loaf serve?

A 9x5 loaf cut into 1-inch slices gives about 8 generous appetizer servings, more if sliced thinner on a buffet spread.

Is this dish vegan?

Yes — it's entirely vegetables, nuts, and olive oil, with the pesto's pine nuts providing the richness a cheese terrine would.

Can I use a different nut in the pesto?

Walnuts are the traditional alternative and give a slightly earthier pesto; pine nuts keep it sweet and buttery.

Stav Kogan

Green Terrine with Zesty Pesto

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Servings: 4 servings

Calories: 465

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cups pine nuts
• 2 cups basil leaves
• 4 cloves garlic
• 1 tsp black pepper
• 4 tbsp olive oil, divided use
• 2 tbsp minced garlic
• 1 medium eggplant, sliced lengthwise into 1⁄4" slices
• 2 large zucchini, sliced lengthwise into 1⁄4" slices
• 2 large portobello mushroom caps
• 2 shallots, diced
• 2 lb spinach
• 1 (14-ounce) can fire-roasted diced tomatoes, drained
• 1 tbsp red pepper flakes

Method

 

1. While vegetables are roasting, heat remaining tablespoon of olive oil in a large sauté pan over medium heat.
2. Add diced shallots and cook for about 5 minutes.
3. Add spinach to pan and cook until wilted, about 5 minutes or less, stirring occasionally.
4. Sprinkle with a pinch of salt and pepper and set aside to cool.
5. In a medium bowl, add diced tomatoes, tomato paste, and red pepper flakes.
6. Mix until blended.
7. Line a 9" × 5" meatloaf pan with plastic wrap, leaving enough over the edges to cover the top of the terrine. Pack about 2⁄3 of the spinach/shallot mixture into the bottom and sides of the loaf pan.
8. Line the sliced eggplant as the first layer on top of the spinach, follow with a thin layer of pesto and a scoop of the diced tomato mixture, and spread out.
9. Add a layer of zucchini slices, followed by another thin layer of the pesto and diced tomatoes.
10. Add a layer of asparagus, followed by more pesto and diced tomatoes.
11. Layer the mushroom caps, topped with a thin layer of pesto and diced tomato mixture. Lastly, add the final layer of zucchini and top with the rest of the spinach to cover the top completely.
12. Once all the vegetables are snugly pressed into the loaf pan, cover with the extra plastic wrap. This loaf should be as tight as possible, so consider placing a heavy object on top to weigh the loaf down and keep it compact.
13. Refrigerate overnight with a heavy object on top.
14. Remove and pull back top layer of plastic wrap carefully. Invert loaf onto a large platter, and carefully pull off rest of the plastic wrap.
15. Cut into 1" slices and serve cold.
For Zesty Pesto: Combine all ingredients, except the olive oil, in a food processor. Blend together until well chopped. Purée, and add olive oil in small batches until the mixture starts to liquefy. Add olive oil until desired consistency is reached. This should make about 2–21⁄2 cups of pesto.
For Green Terrine: Preheat the oven to 425°F. Whisk 3 tablespoons of olive oil, garlic, basil, oregano, and cayenne pepper in a small bowl. With a marinade brush, spread mixture evenly over the sliced eggplant, zucchini, mushroom caps, and asparagus. In a single layer, line vegetables on two foil-lined baking sheets. Bake vegetables for 30–45 minutes, turning occasionally, until softened. Remove from heat to cool.

Nutrition

Calories: 465kcalCarbohydrates: 26gProtein: 10gFat: 41g

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