Roasted vegetables and nut pesto

Name: Roasted vegetables and nut pesto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 120 g walnuts; 20 g peeled garlic; 30 g butter; 40 g finely grated Grana Padano cheese; 140 ml olive oil; 15 ml white wine vinegar; 2 tablespoons roughly chopped flat-leaf parsley; 5 g salt; 1 teaspoon freshly ground pepper; unpeeled small potatoes (cooking type A); medium red onion; smaller mushrooms; spring onions; celery stalks; smaller fennel bulb; garlic in skin; smaller carrots; olive oil; freshly ground pepper; salt

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR PESTO

120 g walnuts
20 g peeled garlic
30 g butter
40 g finely grated Grana Padano cheese
140 ml olive oil
15 ml white wine vinegar
2 tablespoons roughly chopped flat-leaf parsley
5 g salt
1 teaspoon freshly ground pepper

INGREDIENTS FOR VEGETABLES

unpeeled small potatoes (cooking type A)
medium red onion
smaller mushrooms
spring onions
celery stalks
smaller fennel bulb
garlic in skin
smaller carrots
olive oil
freshly ground pepper
salt

PESTO INSTRUCTIONS

1
Preheat the oven to 160 °C.
2
Spread the nuts in a single layer on a baking sheet and place in the preheated oven for 15 minutes. Transfer the roasted nuts from the baking sheet to a bowl and let them cool. Then, roughly chop them.
3
Roughly chop the garlic. In a pan over medium heat, melt the butter and sauté the garlic for 1 minute, stirring occasionally. Remove from heat and let cool, stirring occasionally. Be careful not to brown the garlic too much, or the pesto will be bitter.
4
Place all ingredients into a blender, add 4 tablespoons of water, and blend. Season with salt to taste if needed.

VEGETABLE INSTRUCTIONS

1
Wash the potatoes and boil them unpeeled in salted water until tender. Drain the cooked potatoes and let them cool. Then, depending on their size, cut them into quarters or sixths.
2
Preheat the oven to 220 °C.
3
Thoroughly wash and dry the vegetables. Cut the onion lengthwise in half, then slice those halves lengthwise into wider wedges. Cut smaller mushrooms in half, larger ones into quarters. Cut spring onions into pieces about 7 cm long. Cut celery stalks lengthwise and then into pieces 5–7 cm long. Depending on its size, cut the fennel bulb lengthwise in half, or into quarters. Leave garlic cloves in their skins.
4
Arrange all the vegetables, including the cooked potatoes, in a single layer on a baking sheet, season with salt and freshly ground pepper, and drizzle with olive oil. Place in the preheated oven and bake for 10–12 minutes.
5
Transfer the roasted vegetables to a serving dish. Serve with pesto, which can be served separately or spooned over the vegetables.

Tip

You will need a blender for preparation.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.