Pesto Roasted Vegetables

Pesto Roasted Vegetables

Upgrade your roasted vegetables with this pesto-infused recipe. Enjoy as a condiment alongside a meat or fish dish.

Categories: Pesto, Sides & Salads

Serves: 4 Preparation time: 10 mins Cooking time: 35-45 mins



  • 3 red onions, peeled and cut into quarters
  • 6 parsnips, peeled and halved
  • 6 carrots, peeled and halved
  • 2 small soft skinned pumpkins cut into wedges
  • 6 garlic cloves, unpeeled
  • 4 tbsp Filippo Berio Classic Pesto
  • 2 tbsp Parmesan cheese, finely grated


  1. Pre-heat the oven to 180C (fan assisted)/400F/Gas Mark 6.
  2. Put all the vegetables, including the onions and garlic, into a large roasting tray. Stir in the Filippo Berio Classic Pesto and season with salt and freshly ground black pepper.
  3. Place in the oven for 35-45 minutes until cooked and tender.

Cooks tips

Instead of the root vegetables, you could make this recipe with halved new potatoes. Perfect with roast chicken and a green salad.

Cook with:

Classic Pesto

Produced in Liguria, the home of Pesto, this versatile classic is bursting with the taste of Italian basil. Filippo Berio Classic Pesto is delicious in a host of recipes, on meat or fish, used as a filling in peppers or in chicken breasts, on new potatoes, in place of butter, or mix or drizzle it for an instant taste of Italy.

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