Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

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

Ingredients

4 servings

800 g
500 g
1/2
50 g
150 g Potato slices (pre-cooked)
Brussels Sprouts
Cauliflower
Pecans
Cashews 200 ml
2 tea sp
2 tea sp
1
2 cloves (Soy) cream
Nutmeg
Turmeric
Onion
Garlic

Prep

10 min

1. Pre-heat oven to 180°C
2. Clean brussels sprouts
3. Cut cauliflower into small florets
   The following steps can be done, once the veggies are in the oven:
4. Soak cashews in water (at least 10 min)
5. Dice onion and mince garlic

Tip

Halve brussel sprouts if they are on the large side

Cook

30 min

On two oven trays, bake the brussels sprouts, cauliflower, potato slices and pecans

drizzle with olive oil and season with salt and pepper to taste ~30 min at 180°C

Sauté onion and garlic

medium heat until browned ~3 min

Turn heat off and add drained cashews, (soy)cream, nutmeg and turmeric

season with salt and pepper and mix

Puree to a smooth sauce with a hand blender

add some table spoons of water if you prefer a thinner sauce

Serve the roasted veggies and potatoes with the cashew-turmeric cream sauce.