Roasted Vegetables with Walnut Pesto

Preheat the oven to 160 °C.

Spread the walnuts in a single layer on a baking sheet and roast in the oven for 15 minutes. Transfer the roasted nuts from the sheet to a bowl, let them cool, then roughly chop them.

Roughly chop 20 g of garlic. In a pan over medium heat, melt the butter and sauté the chopped garlic, stirring occasionally, for about 1 minute until it foams. Remove from heat and let cool. Be careful not to brown the garlic too much.