Roast Vegetables with Basil & Kale Pesto

Roast Vegetables with Basil & Kale Pesto

Pesto
Ingredients
  • 1 bunch rainbow carrots
  • 1 small red onion, cut into wedges
  • 1 small garlic clove, minced (or to taste)
  • 1 fennel bulb, sliced into wedges
  • 3 tbsp Nettle Basil & Kale Pesto
  • 1 small handful pine nuts, toasted
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground black pepper, to taste
  • Micro herbs, to finish
Method
  1. Heat the oven to 220°C (fan). Toss the carrots, red onion, and fennel with olive oil and salt. Spread onto a baking tray and roast for 20–25 minutes until tender and caramelised.
  2. Spread some pesto onto a serving plate or bowl. Arrange the roasted vegetables on top and spoon over a little more pesto.
  3. Scatter over the toasted pine nuts and micro herbs, if using.
  4. Finish with a good grind of cracked black pepper.
Back to All Recipes