The Recipes

Winter Vegetables with Walnut and Arugula Pesto

With a warmer than normal winter, this might be one of my last chances for winter coziness on a plate.  Winter was unseasonably warm, with random days in January and February featuring temperatures nearing 70 degrees. That's fine with me, though!  A nice snowfall is nice... for a day or two.  Satisfied with this dish, I'm ready for warmer weather.

As per usual, I'm making extra vegetables.  You can have leftovers, or turn them into a soup tomorrow.

Winter Vegetables with Walnut and Arugula Pesto


Ingredients:

- 1 carrot, peeled
- 1 parsnip, peeled
- 1/4 butternut squash, peeled
- 1 small turnip, peeled
- 1 red onion
- 6 Brussels sprouts, halved
- 1 c. of arugula
- 2 garlic cloves, roughly chopped
- 1/2 c. walnuts
- 1/4 c. Israeli cous cous
- olive oil
- salt
- pepper

Preheat the oven to 375 degrees.

Chop all of the vegetables into 1/2-in. pieces.  Scatter them on a baking sheet and drizzle them with olive oil.  Season liberally with salt and pepper.  Transfer the baking sheet to the oven and roast the vegetables for 45 minutes-1 hour; until they are all fork tender.

Add the arugula, garlic, and walnuts to a food processor and pulse until chunky.  Season with salt and pepper, then turn the food processor on and slowly drizzle in olive oil until the mixture is slightly wet.  Don't add in enough oil to make it into a sauce-- it is the cooking water from pasta, etc., that thins pesto out.  It should still be fairly chunky.

Prepare the cous cous according to package instructions.  Plate the cous cous and top with some of the vegetables.  Top with the pesto and enjoy.