i’m a big fan of using herbs and vegetables to make pesto – rocket or asparagus pesto being favourites as well as the simpler basil oil – so, when i saw an ottolenghi recipe for parsley pesto i was intrigued as this isn’t a pesto i have made before.

it also intrigued me as it called for kohlrabi which is a vegetable which i have never cooked before. and having tried it roasted in this salad and nibbled on it raw while i prepared it, i have to say i doubt it is a vegetable i will use again given how boring it was! the pesto on the other hand was very lovely

roasted vegetables with ottlenghi parsley pesto (serves 4)

roasted vegetables*

for the pesto

2 bunches flat-leaf parsley, picked

4 tablespoons of olive oil

1 garlic clove, crushed

juice of 1 large lemon

salt and pepper

sumac (optional)

to make the pesto, blitz the parsley, oil, garlic, lemon juice, salt and pepper. add more oil if necessary.

pour the pesto over the warm vegetables and leave to cool down. adjust the seasoning before serving - add sumac for an extra lemony kick.

* i roasted a mix of kohlrabi, jerusalem artichokes and aubergine, tomatoes.