Quick and easy pesto recipe. The roasted garlic brings so much flavor to this dish and you can certainly add grilled chicken or shrimps – even grilled steaks if you want. I use quinoa for my grains but you can use any pasta you’d like.
The roasted vegetables are the perfect combination with quinoa and pesto. I set aside some roasted veggies to add to my mixed green salad with vinaigrette. You can make the pesto ahead and just add to about anything you’d like to eat. Add to your salad, pasta, rice, or dipping for your “crudites” yum yum!
Recipe for the pesto:
- 1 bunch parsley
- 1/2 cup roasted cashews
- 1/2 cup Fresh Parmesan cheese
- 1 tablespoon sun-dried tomatoes
- 4 cloves garlic peeled and whole
- 1/3 + 2 tablespoons cup olive oil set aside the 2 tablespoons of oil
- salt and pepper
Heat a pan with 2 tablespoons oil, add the garlic. Roast the garlic until golden brown, be careful not to burn them. Set aside the garlic with the oil.
Combine all ingredients in a food processor except for the 1/3 cup oil. Don't forget to add the roasted garlic. Process until finely chopped. Pour the oil slowly into the feed hole. You might have to add more oil depending on the consistency you want.
Add the pesto to the grilled vegetables and quinoa. Stir to mix, toss to coat well. Serve with grilled meat (option)
Recip for the grilled vegetables and quinoa:
- 1 cup cooked quinoa
- 2 bell peppers seeded, remove the ribs and seeds
- 1 eggplant sliced
- 2 tablespoons olive oil
- salt and pepper
Preheat the oven to 400 degrees. Line the baking pan with foil or parchment paper. Arrange the vegetables on the pan, drizzle with oil and season with salt and pepper. Bake for 15-20 minutes or until tender but don't overcook.
Remove from the oven and transfer to a bowl. Add the quinoa, stir to mix well.