Roasted Veggie and Wattleseed Pesto Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant salad featuring roasted seasonal vegetables tossed with a nutty wattleseed pesto, highlighting Australian native flavors. This australian-inspired salads ready in about 35 minutes pairs large, sliced into strips red capsicum, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 medium, peeled and cut into 1/2-inch sticks carrot
• 2 medium, cut into 1/2-inch sticks zucchini
• 1 large, sliced into strips red capsicum
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup packed fresh basil leaves
• 2 tbsp roasted wattleseed
• 1/4 cup toasted macadamia nuts
• 1/4 cup grated parmesan cheese
• 1 small, minced garlic clove
• 1 tbsp lemon juice
• 2-3 tbsp water

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 peeled medium carrots, 2 medium zucchinis, and 1 large sliced red capsicum with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, combine 1 cup fresh basil leaves, 2 tbsp roasted wattleseed, 1/4 cup toasted macadamia nuts, 1/4 cup grated parmesan cheese, 1 minced small garlic clove, and 1 tbsp lemon juice in a food processor. Pulse while slowly drizzling in 1 tbsp olive oil and 2-3 tbsp water until a smooth pesto forms.
3. Step 3: Transfer the roasted vegetables to a large bowl and toss with the wattleseed pesto until evenly coated. Serve warm or at room temperature for a fresh, native-inspired salad.