Roasted vegetables and fennel with rocket pesto

Ingredients

• 350g butternut, cut into chunks
• 1 red pepper, seeded and cut into chunks
• 6 baby marrows, cut into chunks
• 2 red onions, cut into chunks
• 2 aubergines, cut into chunks
• 3 fennel stalks, cut into chunks
• 45ml (3 tbsp) olive/avocado oil
• salt and freshly ground black pepper, to taste
• PESTO
• 125g fresh rocket, roughly chopped
• 2 garlic cloves, finely chopped
• 50g walnuts, roughly chopped
• 50g Parmesan, freshly grated
• salt and freshly ground pepper, to taste
• 80ml (1/2 cup) olive/avocado oil