This is heavily adapted from Gourmet. I added the vegetable roasting as well as the potatoes. Everyone at dinner (except Audrey) loved this. It was a great side with grilled chicken and salad. My mom can’t have garlic, so this pesto was a good alternative. It is remarkably flavorful even without the garlic. A bit of work to pick all the leaves off of the herbs, but worth it, and a good kid activity.
4 medium carrots
3 medium zucchini
4 medium potatoes OR pasta of choice
Preheat oven to 400 degrees. Using a mandoline cut carrots, potatoes and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.) On separate rimmed baking sheets, lay out vegetables, single layer and toss each pan with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast until brown, rotating trays in oven and turning occasionally to brown evenly. Using a paper towel, blot moisture away from the zucchini several times. Remove when brown (about 30 minutes) and set aside.
If using pasta, cook according to directions.
In a large bowl stir together pesto with roasted vegetables and/or pasta.
Mixed Herb Pesto:
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden brown and cooled
2 tablespoons lemon juice
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.