Roasted Mediterranean Vegetable Pesto

Whilst you can find some great vegan pestos out there, nothing beats homemade!  Combining the classic pesto ingredients with some roasted vegetables make this sauce a bit different.  It tastes great swirled into pasta, as a dip for crisps or potato wedges and is delicious as an extra burst of flavour in a sandwich, too.

Roasted Mediterranean Vegetable Pesto
Serves 6
Contains: nuts
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1/2 aubergine
  2. 1 large red pepper
  3. 1 medium courgette
  4. 50 g pine nuts
  5. 100 ml olive oil
  6. 1 large handful fresh basil
  7. 2 garlic cloves, peeled and crushed
  8. pinch of salt and pepper
  1. Start by preheating the oven to 210 C fan. Chop the vegetables roughly and toss in some olive oil. Roast for 15-20 minutes.
  2. Meanwhile, toast the pine nuts in a frying pan with a little olive oil. When they start to turn golden, remove from the heat. This usually takes 2 minutes. Add the toasted pine nuts, roasted vegetable, basil, olive oil, garlic and salt and pepper to a food processor. Pulse until you have a smooth consistency.
  1. Refrigerate and use within 3-4 days.
  2. For a great pasta dish, swirl in this pesto as a sauce and top with some sautéed yellow peppers, mushrooms and black olives.
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