Roasted Vegetables with Pistachio Pesto

Friday, June 4, 2010 at 2:29PM
[Your Name Here] in Autumn, Carrots, July, Leeks, Pesto, Summer, Vegetarian

1 lb. red potato
2 white carrots
2 purple carrots
2 orange carrots
5 leeks
3 TB. olive oil

Pesto:
2 bunches basil

1 TB. grated parmesan
2 TB. toasted pistachios
1 1/2 teas. salt
1/4 cup olive oil
1 clove garlic

Preheat oven to 370 degrees. Combine pesto ingredients in a food processor. Set aside. Toss vegetables with 3 TB. olive oil, salt and pepper and roast in oven for 30 to 45 minutes. Toss with pesto and serve.



Article originally appeared on The Hills Market: Columbus' Premier Specialty Grocer (http://thehillsmarket.com/).