Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for this book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

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Ingredients

4 servings

800 g
4
3
1
150 g
400 g
50 g Potatoes (waxy)
Carrots
Parsnips
Pear
Lamb’s lettuce
Canned lentils
Pumpkin seeds 4 TBL sp
1 TBL sp
1 tea sp
1 tea sp Mayonnaise
Olive oil
Mustard
Balsamic vinegar

Prep

5 min

1. Pre-heat oven to 200°C
2. Cut potatoes into wedges
3. Cut carrots in half lengthwise
4. Cut parsnips into wedges
5. Cut pear into quartered slices

Cook

45 min

Spread potatoes, parsnips, and carrots on a baking sheet

drizzle with some olive oil, season with salt and pepper, ~45 min at 200°C

In the meantime, mix together the lamb’s lettuce, lentils, pear and pumpkin seeds

drain lentils before adding

In another bowl, mix the olive oil, mustard and balsamic vinegar to create the salad dressing

season with salt and pepper

Serve the roasted potato, parsnip and carrot with mayonnaise and the salad