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 parsnips, sliced



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

  • 2 red onions, sliced
  • 2 red peppers, sliced
  • 1 small butternut squash, sliced
  • 2 tbsp olive or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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, questions and tips

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1st Feb, 2020
Great recipe, but yes, should clearly be marked that you would need vegetarian pesto. I didn't have any pine nuts, so substituted toasted sunflowers seeds, which worked very well.
14th Apr, 2012
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)
1st Feb, 2012
Hey Jacqueline, you can buy veggie and vegan pesto so of course you could substitute to suit your dietary needs. dish was delicious
17th Sep, 2011
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.
8th Jun, 2011
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!
23rd Aug, 2010
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.
27th Apr, 2010
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!
24th Nov, 2009
nice change to the usual roast veg
2nd Mar, 2009
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
11th Feb, 2009
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.


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