Roast Baby Veg with Chunky Cashew Pesto

Roast Baby Veg with Chunky Cashew Pesto

This is just the thing when you feel like something virtuous after a weekend of over-indulging. And the good news is you can make both the pesto and the veg ahead of time if you like.

Enough for: 2 as a main or 4 as a side
Takes: 45 minutes
4 handfuls baby veg for roasting (see below for ideas)
for the pesto:
2 bunches green herbs
1 clove garlic
1 handful parmesan, finely grated
3 handfuls cashews

1. Preheat oven to 200C (400F). Wash and trim veg, cutting them into roughly the same size.

2. Place veg in a roasting try. Drizzle with a little oil and salt and pepper. Bake for 30-45 minutes or until veg are browned & tender.

3. Meanwhile whizz all the pesto ingredients except the cashews in a food processor until finely chopped. Add enough oil to make a chunky paste, about 1/3 cup. Stir in cashews.

4. Serve veg with pesto on the side.

Variations

types of veg – I used 3 small red onions, 6 small parsnips, 1 small bunch baby carrots, and 1 small bunch baby beets. Other veg possibilities include potatoes, sweet potato, pumpkin, winter squash, butternut squash, spring onions, asparagus, zucchini, red capsicum (bell peppers).

herbs – I used a bunch of basil and the leafy tops from my baby carrots. Parsley or coriander (cilantro) would also be great.

grown-up veg – baby veg are lovely here but feel free to use their grown up cousins if you prefer.

vegan – replace the parmesan with some different nuts such as almonds or brazil nuts. Or just increase the cashews.

nut-free – replace the cashews with extra parmsean. You might like to serve with a poached or fried egg or some goats cheese to make it more substantial without the cashews.

more substantial – toss in a drained can of chickpeas for the last 10 minutes OR add potatoes! Or toss in cooked pasta.

carnivore – brown some sliced chorizo in the pan before heating the veg. Or add some chicken thighs to roast with the veg.

short on time – serve cashew pesto with cooked pasta or canned chickpeas.

Paleo (grain + dairy-free) – replace parmesan with extra cashews.

more veg – roast more veg! Serve with baby spinach.

Waste Avoidance Strategy

baby root veg – will keep in the fridge in plastic bags for at least 2 weeks. To keep for longer roast then store the roast veg in the fridge.

green herbs – best to turn them into pesto. It will keep in the fridge for a few weeks.

Do Ahead Potential?

Great, although best to mix the pesto and the hot veg at the last minute. Leftovers will keep for 1-2 weeks in the fridge.

Problem Solving Guide

dry? – drizzle over some extra olive oil.

bland – season with salt and pepper and possibly a squeeze of lemon.

crunchy veg – it’s important to make sure your veg are no longer crunchy when you remove them from the oven. If in doubt keep cooking because slightly overdone veg are nicer than underdone veg. If some veg are done and some aren’t just remove the done ones and keep cooking the others. Next time try cutting the ones that took longer to cook into smaller pieces so it all comes together at the same time.

burning veg – cover with foil if the veg are getting too burnt on the outside before the middles cook. Next time cook at a lower temp.

Serving Suggestions

Great as a veggie meal on its own. Or for something more substantial serve with warm chickpeas or pita bread.

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