Pesto Veggie Recipe
Make Pesto Veggie Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto
Vegetables & Assembly
Method
Pesto
- 1
- 2
Blend pesto
In a food processor combine basil leaves, peeled garlic cloves, cooled toasted nuts, and grated Parmesan. Pulse several times to chop ingredients, scraping down the sides as needed.
- 3
Emulsify
With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until the mixture comes together into a smooth but slightly textured sauce. Stop and scrape, then add lemon juice, 1 tsp salt, and 1 tsp black pepper. Pulse to incorporate and taste; adjust seasoning if needed. If the pesto is too thick, add 1–2 tablespoons extra olive oil or 1–2 teaspoons water to reach desired consistency.
- 4
Vegetables & Assembly
- 5
Preheat oven and prepare vegetables
Preheat oven to 425°F (220°C). Wash and dry all vegetables. Trim ends of zucchini and slice into 1/4-inch rounds or half-moons if large. Core and seed bell peppers, then cut into 1-inch strips. Peel and cut red onion into 1/2-inch wedges. Leave cherry tomatoes whole or halved if large.
- 6
Toss and roast
On a rimmed baking sheet, toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Spread in a single layer (use two sheets if crowded). Roast in the preheated oven until vegetables are tender and edges are caramelized, about 15–20 minutes, turning once halfway through.
- 7
Prepare base (optional)
If serving with pasta: cook 12–14 oz (about 4 cups cooked) short pasta according to package directions until al dente; reserve 1/2 cup pasta cooking water and drain. If serving with toasted bread: toast slices until golden.
- 8
Combine
Place roasted vegetables in a large bowl while still warm. Add 3/4–1 cup prepared pesto (reserve a few tablespoons for garnish) and toss to coat. If using pasta, add cooked pasta and 2–4 tablespoons reserved pasta water as needed to loosen and create a glossy coating. If serving over greens: place 4 cups baby spinach or arugula on a platter and spoon warm pesto vegetables on top so greens wilt slightly.
- 9
Finish and serve
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Sprinkle with optional toasted pine nuts and an extra dusting of grated Parmesan. Serve immediately over pasta, toasted bread, or a bed of greens.