I also use this sauce to mix through pasta for little ones. It's packed with protein!
Pre-heat oven to 180deg.
Peal the sweet potato and chop into chunks about 3 cm sq.
Chop the courgette into diagonal 2cm wide slices. Cover the sweet potato with 1 tbsp olive oil into the oven for 25 minutes and then add the courgette in for another 20 minutes.
In the mean time make the pesto by soaking the cashews in warm water for 10 minutes to soften them.
Then blend with the remaining water, basil, olive oil, salt, grated garlic. Blend until a textured consistency. Then optional chop through some parsley at the end.
Take the veg out of the oven and mix the pesto all over the vegetables and serve with a fresh salad or use as a perfect side dish.
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