Roast Vegetable Pesto
Serves 210 mins prep15 mins cook
A quick and flavorful pesto made with leftover grilled vegetables, fresh parsley, Parmesan cheese, and walnuts, ideal for clinging to spaghetti. This spontaneous dish is perfect for using up leftovers and can be customized with various ingredients.
0 servings
What you need
Instructions
1: Roast the aubergine, courgette, onion, and peppers on the skewer. 2: Combine the roasted vegetables with parsley, Parmesan, and walnuts in a blender. 3: Blend until you achieve a pesto-like consistency. 4: Cook the spaghetti as per package instructions. 5: Toss the cooked spaghetti with the pesto and serve.View original recipe