Rainbow Vegetable Pesto Variations
Ingredients
- 2 small beetroots (for red pesto)
- 1 yellow pepper (for yellow pesto)
- 1 orange pepper (for yellow pesto)
- 2 handfuls kale (for green pesto)
- Handful of pine nuts or cashews
- 4 tablespoons extra virgin olive oil
- 1 large clove garlic
- Salt and pepper to taste
- 5cm chunk of Parmesan (omit if vegan)
Preparation
Start by roasting your choice of vegetables in a little olive oil.
For green pesto, blanch 2 handfuls of kale in boiling water for a minute.
Blend all ingredients with your chosen vegetable until smooth.
Serve and enjoy.