Roasted Veggies with Spinach Pesto
Fresh, nutty spinach pesto pairs nicely with warm roasted veggies and a pop of citrus. Keep the pesto on hand for eggs, sandwiches and pasta, too.
Ingredients for pesto
2 cups fresh spinach
½ cup fresh basil
½ cup plus 2 T chopped walnuts
¼ cup extra virgin olive oil
3 cloves garlic
¼ tsp, each, salt and pepper
Ingredients for veggies
10–12 multi-colored baby carrots (or 3 cups chopped heirloom carrots)
2 fennel bulbs, quartered and fronds chopped
2 cups baby red potatoes, halved
1 orange and lemon, each, quartered
¼ cup crumbled goat cheese (or feta or ricotta salata)
Heat oven to 350 degrees. Spread the walnuts on a baking sheet and toast for 7–8 minutes. Remove and let cool. Turn oven up to 425 degrees. Combine the spinach, basil, walnuts (reserving 2 tablespoons), olive oil, garlic, salt and pepper in a blender until smooth. In a large baking dish, toss the carrots, fennel bulbs (reserve fronds), potatoes, orange and lemon with about 1/3 cup of the pesto. Roast for 25–35 minutes, tossing several times, until the veggies soften and have a golden crust. To serve, toss with more pesto, sprinkle with the cheese, reserved fennel fronds and walnuts.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJé Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.