Pesto di Zucchine, Basilico & Pinoli Tostati + Frittata con Patate - SENZA LATTICINI | mikeligna

Preheat the oven to 400°F (200°C).

Wash and chop the mixed vegetables into bite-sized pieces.

Spread the vegetables on a baking sheet and drizzle with olive oil.

Season the vegetables with salt and black pepper.

Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

While the vegetables are roasting, prepare the pesto.

In a food processor, combine basil leaves, pine nuts, garlic, and parmesan cheese.

Pulse until finely chopped, scraping down the sides as needed.

With the processor running, slowly drizzle in olive oil until the mixture is smooth.

Add lemon juice and season with salt and black pepper to taste.

Once the vegetables are done, remove them from the oven.

Toss the roasted vegetables with the prepared basil pesto until well coated.

Serve warm as a side dish or over pasta.

Spice Level:

Allergens