To make the pesto sauce take a large bowl of fresh basil leaves.
Add half cup cashew nuts, 1/4 cup parmesan cheese (we skipped this to make it vegan), 7-8 garlic pods, salt, black pepper powder and 1/2 cup olive oil and keep aside for 5 mins.
In a grinder, blend the mixture into a smooth paste. Add more olive oil if needed.
In a pan, add 2 tbsp of olive oil, add finely chopped garlic, ginger paste, blanched broccoli, sweet corn, diced bell peppers, capsicum, zucchini, baby corn and carrot.
Then add the pesto sauce. And serve in a salad bowl.