ROASTED BUTTERNUT SQUASH WITH KALE & PISTACHIO PESTO

I had a very bad food day on Saturday, so to balance it out I tried to be very good on Sunday and make this super healthy lunch. I was a bit skeptical but after the first bite all my fears went away. It was so nice that I made some for lunch today. The pesto is the best pesto I ever had and it's a recipe from Sabrina Ghayour beautiful/ must have book Persiana.

Serves: 2                Prep Time:15 mins             Cooking Time: 12 mins for the Kale / 40 mins for the Squash

Ingredients:

  • 1 Butternut Squash
  • 200 Grs of Kale
  • 50 Grs of Parmesan 
  • 50 Grs of Pistachios
  • 10 Grs of Coriander
  • 10 Grs of Parsley 
  • 10 Grs of Dill
  • 4 Tablespoons of Olive Oil
  • 1/4 of a Red Onion
  1. Pre-heat the oven at 200 °C 
  2. Slice the Squash
  3. Roast the Squash for 30 to 40 mins 
  4. Slice the Onion
  5. Put the Pistachios, Olive Oil, Parmesan & herbs in a food processor
  6. Grind until you get a texture that you're happy with.
  7. Spread the pesto on the squash, 
  8. Lay everything on a plate & serve

Note*: The pesto has a grainy texture, you can add more oil if you want it to be more liquid, I tried to keep this recipe as healthy as possible.