This veggie pesto bake is a wonderful summer recipe, especially using fresh basil from the garden!
I wanted to make this recipe for my family at the weekend. I found the photos in my archives from when I first shot the recipe last year for realfoodsource using their new ingredient range, but I couldn't find the actual recipe anywhere!
I have made variations on it - these sweet potato rostis in particular, so I knew the rough idea. I figured I'd have to wing it and hope for the best.... it turned out really well!
Instead of making it as squares as per the original photos, I cooked it in a square oven dish and served it up hot with a huge salad. The squares are still amazing though.
This is best made with spiralized veggies for a pretty ‘curly whirly’ effect but you could use a julienne peeler or a coarse grater. I used a mix of carrot, courgette and a little onion but you could use fewer or different ingredients such a sweet potato or parsnip if you prefer. You could also bake this mix into pre-portioned muffin cups.
To save time I used bought free-from pesto in a jar, but you could make your own, or use hummus with herbs added to it.
Recipe: Veggie pesto pine nut squares
Makes approx 12 squares (a brownie sized pan)
3 cups spiralized vegetables (I courgette, 2 medium carrots and 1 red onion)
¼ cup almond or cashew paste (optional)
1/2 cup vegan pesto (or regular pesto or hummus and fresh basil)
approx. ½ tsp salt (this may depend on the pesto etc used)
approx. 3 tbs water
A handful of extra fresh basil, roughly chopped
1 cup chickpea (gram) flour
¼ cup pine nuts (up to ½ cup more if preferred)
Spiralize or julienne the veggies, chop a little to avoid very long ribbons. Set aside.
Mix together the wet ingredients and add to the coat the veggies (taste test and add salt and pepper as desired). Add the gram flour last and mix to coat well. Add an extra splash of water if the mix doesn’t appear quite wet enough to coat evenly. Mix through the pine nuts now or set aside to press into the top if preferred.
Press the mix firmly into a lightly greased brownie sized tin- the mix should be approx 2cm thick. Smooth the top and press in the pine nuts. Bake at 180C for approx 25-30 mins until golden. Serve hot or allow to cool and cut into squares- great for lunchboxes or picnics when served cold. Will keep in the fridge for a couple of days.