Roasted vegetables and nut pesto

Name: Roasted vegetables and nut pesto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 120 g walnuts; 120 g garlic (20 g peeled for pesto, 100 g unpeeled for roasting); 30 g butter; 40 g finely grated Grana Padano cheese; 160 ml olive oil (140 ml for pesto, 20 ml for vegetables); 15 ml white wine vinegar; 2 tablespoons roughly chopped flat-leaf parsley; 5 g salt (plus salt for vegetables); freshly ground pepper (for pesto and vegetables); unpeeled small potatoes (cooking type A); medium red onion; smaller mushrooms; spring onions; celery stalks; smaller fennel bulb; smaller carrots

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

PESTO INGREDIENTS 1/2

120 g walnuts
120 g garlic (20 g peeled for pesto, 100 g unpeeled for roasting)
30 g butter
40 g finely grated Grana Padano cheese
160 ml olive oil (140 ml for pesto, 20 ml for vegetables)
15 ml white wine vinegar
2 tablespoons roughly chopped flat-leaf parsley
5 g salt (plus salt for vegetables)
freshly ground pepper (for pesto and vegetables)

VEGETABLE INGREDIENTS 2/2

unpeeled small potatoes (cooking type A)
medium red onion
smaller mushrooms
spring onions
celery stalks
smaller fennel bulb
smaller carrots

PESTO INSTRUCTIONS

1
Preheat the oven to 160 °C.
2
Arrange the nuts in a single layer on a baking sheet and place into the preheated oven for 15 minutes. Transfer the roasted nuts from the baking sheet to a bowl and let them cool. Then, roughly chop them.
3
Roughly chop the garlic. In a pan over medium heat, melt the butter and sauté the garlic for 1 minute, stirring occasionally. Remove from heat and let it cool, stirring occasionally. Be careful not to let the garlic brown too much, or the pesto will be bitter.
4
Place all ingredients into a blender, add 4 tablespoons of water, and blend. Season with salt to taste if needed.

VEGETABLE INSTRUCTIONS

1
Wash the potatoes and boil them unpeeled in salted water until tender. Drain the cooked potatoes and let them cool. Then, depending on their size, cut them into quarters or sixths.
2
Preheat the oven to 220 °C.
3
Thoroughly wash and dry the vegetables. Cut the onion lengthwise in half, then slice these halves lengthwise into wider wedges. Cut smaller mushrooms in half, larger ones into quarters. Cut spring onions into pieces about 7 cm long. Cut celery stalks lengthwise and then into pieces 5–7 cm long. Depending on its size, cut the fennel lengthwise in half, or into quarters. Leave the garlic cloves in their skins.
4
Arrange all vegetables, including the cooked potatoes, in a single layer on a baking sheet, season with salt and freshly ground pepper, and drizzle with olive oil. Place into the preheated oven and bake for 10–12 minutes.
5
Transfer the roasted vegetables to a serving dish. Serve with pesto, which can be served separately or spooned over the vegetables.

Tip

You will need a blender for preparation.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef