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Vegetables Roasted with Pine Nut Pesto Recipe

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This recipe for Vegetables Roasted with Pine Nut Pesto, by , is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Ann McDonald

Category:
Category:

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


Directions:
Directions:
Toss vegetables in olive oil and season.

Roast in a large roasting pan at 425, stirring occasionally. OR grill on high heat (about 4250), indirect heat (2 grill pans at either side). Stir occasionally, cook about 50 minutes or until tender.

In small skillet, heat 1 Tbsp 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 Tbsp of olive oil. Pulse to chunky puree. Season with salt. (Can be made ahead.)

Toss vegetables with the pine nut pesto.

Personal Notes:
Personal Notes:
Many Christmas Eve dinners at Maggie's in Atlanta. Love the pesto!

 

 

 

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