Ingredients

2 handfuls of Broccolini
1 large bunch baby carrots, washed
3 Tablespoons olive oil
3 Tablespoons kale pesto (see pesto recipe below)

Method

Preheat Oven to 180ºC

Oil a large roasting tray and spread vegetables in a single layer and roast for 10 minutes

Remove from oven and spread 3 tablespoons of kale pesto on the vegetables and roast for a further 5 minutes or until cooked, being careful not to burn the broccolini

Serve warm

Pesto Ingredients

1 medium bunch kale, center ribs and stems removed
1 garlic clove, crushed
¼ cup finely grated Parmesan cheese
¼ cup pinenuts or walnuts, toasted
½ cup olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

Pesto Method

Blanch kale in a large pot of boiling water for about 1 minute

Drain and rinse with cold water then gently wring dry in a clean kitchen towel

Blend garlic, Parmesan cheese, and nuts in a food processor until coarsely chopped

With blender on low, add oil in a steady stream until the consistency is a coarse purée. Add lemon juice and season with salt and pepper