Roast Veggie Pesto Salad!! V/GF/SF

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.

PESTO INGREDIENTS
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

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Start by blending the parsley and basil and a few tablespoons of oil in a food processor.

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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.

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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.

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Cover with aliminium foil and bake for half an hour at 160 degrees celcius.

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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.

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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!

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