For the pesto
3/4 cup California Walnuts
Juice from 1/2 lemon
2 garlic cloves
2 1/2 cups of kale
1/3 cup Extra Virgin Olive Oil
1/2 cup nutritional yeast or parmesan
Pinch of salt
Pinch of pepper
For the veg
3 sweet potatoes, cut into chunks
10 new potatoes
2 large roasting potatoes, peeled and quartered
1/4 red cabbage, cut into chunks
2 parsnips, sliced lengthways
2 carrots, peeled and sliced lengthways
Handful of California Walnuts, crushed
Preheat the oven to 180c.
First, parboil the roasting potatoes in a saucepan of water on a medium heat for 10 minutes.
Meanwhile, prepare the pesto by combining all of the pesto ingredients in a blender and blending until smooth.
Drain the roasting potatoes and place in a large roasting dish along with the sweet potatoes, new potatoes, red cabbage, parsnips and carrots.
Pour the pesto onto the vegetables and mix well so everything is evenly coated.
Place the dish into the oven for 45-50 minutes, until cooked.
Top with crushed walnuts and serve.