Naturally delicious real food.

Roasted vegetables with basil and nut pesto

I love this salad, you can add almost any vegetables left sitting in the fridge; throw in tomatoes, carrots, peppers, even butternut squash or fennel – it’s a real use up dish. I even use a mixture of grains for the base – which gets rid of all those packets with just a small amount left in.

 

The real wow of the dish is the bright green basil and nut pesto which lifts it to something special. Just great for a girl’s lunch of young and old!

 

 

 

 

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Roasted vegetables with basil and nut pesto

Serves 6

250g quinoa/bulgar/red rice/millet

fine zest of a lemon

 

Pesto

120g nuts – I like to use brazil nots but also cashew and almond or even a mix

2 garlic cloves

large handful of basil

300ml olive oil

 

Vegetables

1 large red onion cut into segments

4 large carrots thickly sliced

2 red peppers chopped in thick slices

2 large beetroot chopped in segments

6 tomatoes cut in quarters

1 tbsp coconut oil

handful of herbs – basil, parsley,thyme

salt and pepper

8 cherry tomatoes

rocket and lambs lettuce to dress

 

Firstly rinse the grains and boil as per cooking instructions until they are just al dente. Drain and cool. Place on a large platter and grate over the zest of one lemon.

Cut up all the vegetables into chunks and add – all but the tomatoes –  to a large roasting tin with the coconut oil. Roast at 200 0/c with the herbs and a pinch of salt and pepper for 20 minutes. Then add the tomatoes and roast for another ten minutes.

Make the pesto – blitz all the pesto ingredients in a food processor or nutri bullet. The constancy should be runny – add more olive oil and lemon juice – if needed.

Layer the vegetables on the grains – drizzle with the pesto and top with the rocket.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.