During winter I absolutely love roasted vegetables. I like to mix up the spices I put on the vegetables before roasting them. A couple of weeks ago I had some leftover pesto so I put it on the vegetables and roasted them. I couldn’t believe that something so simple could be so delicious. I like to make extra roasted vegetables to use on salads during the week, they never go wasted in our house. I really encourage you to try out this recipe, it is so quick and easy! Don’t be afraid to change up the nuts used in the pesto. It would be just as delicious if you use walnuts, cashews or pine nuts.
RECIPE (serves 4 as a side)
1 cup fresh basil
1 cup fresh parsley
1 cup roasted almonds
1/3 cup extra virgin olive oil
1 tsp sea salt flakes
½ tsp dried chilli flakes
¼ cup freshly grated Parmigiano-Reggiano
4 cups chopped vegetables – I like to use pumpkin, sweet potato, parsnip, mushrooms, carrot, red onion and beetroot.
½ cup crumbled goat’s cheese or ricotta
Place all the ingredients for the pesto in a food processor and pulse until it forms a thick paste.
Chop all the vegetables into bite sized pieces and lay them out in a single layer on a large tray.
Pour the pesto mixture over the vegetables and, using your hands, mix the vegetables and the pesto together until the pesto is well distributed.
Bake in a 180C oven uncovered for 45 minutes or until the vegetables are completely cooked through.
Place the vegetables on a serving plate and crumble over the goat’s cheese or ricotta.
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.