VEGETABLES WITH PESTO RECIPES

Steps:

• 1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  2. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
  3. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
  4. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  5. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

Steps:

• 1 Preheat oven to 200°C. Line 2 oven trays with baking paper. On the trays place beetroot, squash, and tomatoes. Spray with oil and season with pepper. Place in oven and roast for 30 minutes.
• 2 In a food processor, blitz parsley, walnuts, garlic and sage, drizzling in oil and lemon juice, until almost smooth. Set aside.
• 3 While vegetables are cooking, bring a large pot of water to the boil. Add pasta and cook following packet instructions. Reserve a cup of cooking water then drain pasta. Return pasta to the pot and stir in walnut pesto. Add a little of the cooking water to achieve the desired creaminess.
• 4 Divide the pasta among 4 bowls and top with roasted vegetables, parmesan and extra sage and parsley, if using. Serve immediately.