Grilled vegetables and coriander pesto

Name: Grilled vegetables and coriander pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 1 cup butternut chopped; 1 cup sweet potatoes chopped; 1 cup courgettes chopped; 1 onion brown, sliced; olive oil for frying; 1 cup fresh coriander; 1/4 cup almonds blanched; 1/2 cup parmesan cheese grated; 1 garlic cloves, peeled and finley chopped; fresh coriander to serve

2 servings Prep: 15 mins, Cooking: 40 mins

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Grilled veggies with a gorgeous, quick homemade pesto.

By Food24 October 06 2014

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Ingredients (10)

1 cup	butternut — chopped
1 cup	sweet potatoes — chopped
1 cup	courgettes — chopped
1	onion — brown, sliced
	olive oil — for frying
1 cup	fresh coriander
1/4 cup	almonds — blanched
1/2 cup	parmesan cheese — grated
1	garlic — cloves, peeled and finley chopped
	fresh coriander — to serve

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Method:

First off, arrange all the vegetables in an oven safe dish, season and drizzle with olive oil. Roast for 40 minutes until soft.

Meanwhile add the coriander, almonds, Parmesan and garlic in a pestle and mortar or food processor if you want, pound or blend these ingredients adding a oil as you go a long. More oil will result in a less dense pesto.

Serve grilled vegetables with pesto and fresh coriander.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.