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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Martha Ann McDonald


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

Toss vegetables in olive oil and season.

Roast in a large roasting pan at 425, stirring occasionally. OR grill on high heat (about 425) 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.

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




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