Butternut with Roasted Red Pepper, Walnut & Parsley Pesto

A punchy pesto made with toasted walnuts, fresh parsley and sweet, smoky roasted red pepper. Perfect on anything and everything.

1 Medium butternut squash, peeled and sliced according to preference
1/2T Olive oil

For the Pesto:
1/3C Walnut pieces
1 Clove of garlic, minced
1/2 Medium red pepper (approx 1/3C roasted)
1T Extra-virgin olive oil
2t Lemon juice
Salt and pepper, to taste
1/2C Loosely packed fresh parsley

View the full recipe at Coconut and Berries →