Roasted vegetables and nut pesto

Preheat the oven to 160 °C.

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.

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.