Vegetables Roasted with Pine Nut Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound of carrots 1 pound brussel sprouts 1 pound of onions quartered 1 2 1/2 pound butternut squash-peeled, seeded and cut into 1/2 inch pieces (buy chopped) 6 thyme sprigs 1/2 cup EV Olive oil salt and freshly ground pepper
Pine Nut Pesto: 1/4 cup plus 2 Tbsp pine nuts 1 Tbsp butter 2-3 garlic cloves thinly sliced 1/4 cup freshly grated Parmigiano-Reggiano cheese
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Directions: |
Directions:Toss vegetables in olive oil and season.
Roast in a large roasting pan at 425º, stirring occasionally. OR grill on high heat (about 425º) indirect heat (2 grill pans at either side). Stir occasionally, cook about 50 minutes or until tender.
In small skillet, heat 1 Tablespoon olive oil and cook pine nuts over low heat until lightly browned, about 2 minutes. Add garlic and butter and cook about 2 more minutes. Move all to a mini processor. Add grated cheese and 3 Tablespoons of olive oil. Pulse to chunky puree. Season with salt. (Can be made ahead.)
Toss vegetables with the pine nut pesto. |
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Personal
Notes: |
Personal
Notes: Many Christmas Eve dinners at Maggie's in Atlanta. Love the pesto!
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