pesto roasted veggies

Written By Angelica Pupillo

Roasted vegetables are definitely a side dish that is on weekly rotation in my house! It is so easy to do and can serve a lot of people. If you want to elevate from basic olive oil and salt (the CLASSICS) I absolutely recommend roasting them in pesto, game changer!!

recipe (serves 4)

ingredients

  • 1 cup basil leaves

  • 1/2 cup walnuts, roasted

  • 1/3 cup extra virgin olive oil

  • 1 tsp salt

  • ½ tsp dried chilli flakes (optional)

  • ¼ cup freshly grated parmigiano-reggiano

  • 4 cups chopped vegetables (I used parsnips, pumpkin and zucchini here)

method

1. Blitz the basil leaves, walnuts, olive oil, salt, chilli flakes and parmigiano-reggiano in a food processor until it forms a thick paste.

2. Chop all the vegetables into bite sized pieces and lay them out in a single layer on a large tray.

3. Pour the pesto mixture over the vegetables along with a couple of extra tbsp of olive oil and, using your hands, mix the vegetables and the pesto together until the pesto is well distributed.

4. Bake in a 180C oven uncovered for 45 minutes or until the vegetables are completely cooked through.

tip

This pesto recipe would also be great as a coating for chicken or salmon. It stores great in the fridge for a few days in an airtight container.  

Angelica Pupillo
Previous

jaffa brownies
Next

five factors that can contribute to body image concern