Grilled vegetables and coriander pesto

2 servings Prep: 15 mins, Cooking: 40 mins

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.



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