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

1 kg
4
4
1
90 g

 

 

Baby potatoes
Carrots
Parsnips
Broccoli
Sun-dried tomatoes 400 ml
3 TBL sp
1 tea sp
1 tea sp
2
2 cloves (Soy) cream
Mustard
Paprika powder
Cumin
Red onion
Garlic

Prep

15 min

1. Pre-heat oven to 220°C
2. Cut 1 onion into rings and dice the other
3. Cut broccoli into florets
4. Cut carrots and parsnips into long slices
5. Cut sun-dried tomatoes into strips
6. Mince garlic

Cook

25 min

Halve the baby potatoes and cook shortly

~5 min

Spread potatoes, broccoli, parsnips, carrots and onion rings on a baking sheet

drizzle with some olive oil, season with salt and pepper, ~20 min at 200°C

Sauté onion

~2 min

Add paprika powder, cumin, mustard and garlic

~3 min

Add (soy)cream and sun-dried tomatoes

taste and add salt and pepper if needed ~5 min

Serve the roasted vegetables with the sauce