Warm pesto roast veg

Warm pesto roast veg

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(11 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal306
  • fat15g
  • saturates3g
  • carbs35g
  • sugars29g
  • fibre10g
  • protein10g
  • salt0.32g
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  • 3 parsnip, sliced



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 red onion, sliced
  • 2 red pepper, sliced
  • 1 small butternut squash, sliced
  • 2 tbsp olive or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 tbsp basil pesto (you can find it in the chiller cabinet)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 100g salad spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp pine nut, toasted
  • 1 garlic clove, crushed


  1. Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.

  2. Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

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Comments (12)

workingmum's picture

I agree with Jacqueline - I think the recipe should have stated that you would need to buy vegetarian pesto in order to be a vegetarian recipe (most recipes do state to use a vegetarian alternative when parmesan is used, so I think the same rule should apply when listing pesto)

thebigd17's picture

Hey Jacqueline, you can buy veggie and vegan pesto so of course you could substitute to suit your dietary needs. dish was delicious

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

shelby1982's picture

This is beautiful. We serve it with the "soy glazed tuna steak" recipe (also try substituting the tuna with rump steak) and it is officially both mine and my partner's favourite recipe!

passiflora's picture

I loved this served warm and will be making it regularly. I used pesto from a farmers' market and with the toasted pine nuts it was delicious, and looked really colourful.

laureana's picture

i didnt have any butternut squash or pine nuts-but OMG this was absolutly delicious! i served it for a buffet style dinner, will be making this regularly now-gorgeous!

karakavanagh's picture

nice change to the usual roast veg

kd1838's picture

Did a very basic version with only parsnips, peppers, onions, garlic and pesto and it still was pretty tasty. Served with some haddock ishcakes. Yummy

eleanormayo's picture

We had this last night and it was really yummy. I used the vegetables I had in the house, so substituted the parsnips and squash for carrots, jerusalem artichokes & celery and served with cous cous.

pewter's picture

I adored this - took all the parsnips (!) yet still my guy was 'picking'.Never had pesto before - scrummy

suhasinis's picture

Loved this salad, perfect for a cold day. This will definitely be a regular in our house.

renomate's picture

This is a great warm winter salad, goes well on top of ciabatta.

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