All The Trimmings Traybake with Walnut & Rocket Pesto

This traybake is the perfect feel good recipe to utilise root vegetables, and Californian walnuts! It was created by our talented friend, Happy Skin Kitchen,in collaboration with California Walnuts.

60 mins

Basic

MAKES 4

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INGREDIENTS METHOD

For the pesto: 30g wild rocket
A handful of fresh basil (about 10g)
50g Whitworths Californian Walnuts, chopped
1 clove garlic, minced
The juice of 1/2 lemon
3-4 tbsp extra virgin olive oil
Salt and pepper, to taste
Water, as needed
For the traybake: 1kg root vegetables (white/sweet potatoes, carrots, parsnips, etc.)
1 red onion, peeled and cut into wedges
3 tbsp olive oil
Salt and pepper, to taste
A handful of wild rocket, to garnish
A handful Whitworths Californian Walnuts, chopped, to sprinkle on top

Preheat the oven to 220 degrees Celsius.
Peel and cut the root vegetables and red onion into evenly shaped wedges or chunks.
Place all the veg on a large baking tray and drizzle with olive oil and season generously with salt and pepper.
Toss to coat well, then spread the veg out in an even layer. Roast on the middle rack of the oven for 45-60 minutes or until the vegetables are tender and caramelised to your liking.
While the veg is roasting, make the pesto by combining the rocket, basil, walnuts, garlic, lemon juice, olive oil, and salt and pepper in a food processor or blender. Blitz until fairly smooth and creamy. Taste and season with more salt and pepper if needed. If you find the pesto too thick, add a little more water or olive oil and blitz again.
Remove the veg from the oven and transfer onto a serving platter. Dollop with pesto and garnish with a handful of rocket and chopped walnuts.

All The Trimmings Traybake with Walnut & Rocket Pesto

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All The Trimmings Traybake with Walnut & Rocket Pesto

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