Grilled vegetables and coriander pesto
|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|
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.