Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

12 sandwiches

1
1
1
400 g
80 g
8 Aubergine
Bell pepper (red)
Carrot
Chickpeas (canned)
Walnuts
Sun-dried tomatoes

1 head

Garlic

Prep

10 min

1. Pre-heat oven to 190°C
2. Cut aubergine into 2 cm cubes
3. Cut bell pepper into short strips
4. Cut carrot into thin slices
5. Slice a small amount off the top of the garlic head, so that the inside of each clove is exposed. Drizzle with a small amount of olive oil, season with salt and pepper and wrap in aluminium foil.

Tip

Make this spread when you’re using the oven anyways for another recipe. That will save a lot of time!

Cook

35 min

Bake aubergine, bell pepper, carrot and packaged garlic head on a tray in the oven

sprinkle with olive oil and season with salt and pepper ~30 min at 190°C

Blend the grilled vegetables until smooth

use a bowl and hand blender or a food processor