I was thinking on my Christmas menu the other day and I knew that roasted vegetables are a must. As for me roasted vegetables are never boring, but still I wanted to emphasise their taste and juiciness. So it was clear that I have to think about a dip.
I love pesto. I simply love mixing my pasta with good homemade pesto and I have a good meal for dinner. Pesto and vegetables are great combination as well and I also love how does it look together on the table. I love parsley for it’s sweetness and strong flavour, and I was wondering which kind of nuts can I add to make it play.
I love chestnuts and they are also in season right now so I was sure I will make my pesto with parsley and chestnuts. Why not? I didn’t add parmesan because I loved the sweet taste of my parsley-chestnuts mix. The pesto turned out to be amazing and I am already planning to go and buy more ingredients tomorrow to make a few jars with this pesto for holidays. It is sweet with soft texture and extremely flavorous. I would say it’s my kind of winter pesto!
Roasted winter vegetables with parsley and chestnuts
(Serves 2) 2-4 beetroots 6-8 small carrots 6 shallots 2 small parsnips 1 tbsp olive oil For Parsley and chestnuts pesto: 25 g flat leaf parsley 1/2 cup olive oil juice of 1/2 lemon 2 garlic cloves 100 g whole cooked chestnuts Pinch of salt Black pepper
Preheat the oven to 175C.
Wash and cut vegetables. If you use baby carrots and parsnips you can leave them whole. Line a baking tray with the parchment. Place the vegetables on it evenly and drizzle with olive oil. Sprinkle with salt and pepper. Roast for about 30-50 minutes. I personally love when roasted vegetables are slightly crunchy (I roast the vegetables for 20-30 minutes usually). You can manage the readiness depending on your taste and on your type of oven.
Meanwhile make the pesto. In the food processor mix all ingredients and blend until smooth for a few seconds. You can store pesto for a few days in your fridge.
Serve warm vegetables with pesto.