This recipe is basic, delicious and vamped up with pesto. I create the pesto as I go each time I make it. I never follow a specific recipe, so feel free to experiment. This recipe doesn’t contain tomato as most of my pestos do. For another pesto recipe check out my pesto pasta entry.
2 cups raw cashews
2/3 cup raw almonds
2 bunches flat leaf parsley
2 bunches fresh basil
2 tsp garlic (minced) or two fresh cloves
salt and pepper to taste (I never add salt)
1/2 cup oil
Start by blending the parsley and basil and a few tablespoons of oil in a food processor.
Add garlic, pepper and salt if you chose to use it. Blend the nuts and the rest of the oil until a thick paste is formed.
This will keep in the fridge for up to a week. I sometimes freeze some for later. This recipe makes a decent amount and you’ll need most of it if you’re cooking for four with the recipe below.
ROAST VEGGIE SALAD INGREDIENTS
1 eggplant, diced
1 carrot, diced
1 small sweet potato, diced
1 zucchini, diced
4 large mushrooms, diced
Note: I only used half of this amount of vegetables to serve two of us. The pesto and veggies above would easily serve four.
Put all vegetables in an oven pan with a drizzle of oil. Add half the amount of pesto and mix to coat well. Sometimes I prepare this early and leave the vegetables “marinating” in the fridge overnight.
Cover with aliminium foil and bake for half an hour at 160 degrees celcius.
Check the veggies after 25 minutes and remove the foil to allow them to crisp slightly.
Serve immediately on a bed of greens, I use either rocket or baby spinach.
You can also add any type of balsamic vinegar for dressing, it tastes amazing.
You can change the recipe depending on what types of vegetables and what kind of pesto you make. You can also add olives. I like to decorate the plate with olive halves. Super cute!