roasted veggies with spinach pesto

Recipe type: side dish
Prep time: 15 mins
Total time: 1 hour

This recipe is developed by Ariane Hotzel–a Health and Lifestyle counsellor and Yoga teacher.She is passionate about living and sharing the principles of Ayurveda, customized to our modern lifestyle. How to stay happy and healthy by using the right ingredients at the right time, to find your own balance.


1 large beets, cut into slices

3-4 carrots, cut into slices

2 celery sticks, cut into slices

1 zucchini, cut diagonally into bite-sized chunks

1 leek, cut into bite-sized chunks

½ onion cut into bite-size chunks

1 small bunch chopped fresh basil

¼ cup extra virgin olive oil

2 tbsp ground fennel seeds

juice of 1 lime

salt to taste, freshly ground

black pepper

spinach pesto

½ cup raw cashews or other nuts

6 cups loosely packed spinach leaves

1 small bunch fresh basil

1 clove of garlic

¼ cup plain, unsweetened non-dairy milk

½ lemon juiced

½ teaspoon salt

pepper to taste


Preheat the oven to 350°F/ 180°C.

In a big bowl mix oil with the lime juice, herbs and spices.

Add the veggies and toss well.

In a deep baking dish/ tray bake until the vegetables are soft and beginning to caramelize, 44 to 45 minutes.

Serve the vegetables hot, along with the fresh spinach pesto.

spinach pesto

Add the cashews and garlic to your food processor and pulse a few times until crumbled.

Add the spinach, basil, non-dairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.

Add more lemon juice to taste if desired, and set aside.

Download recipe