Roasted cauliflower and broccoli pesto

An unconventional yet deeply flavorful pesto to brighten up your favorite pasta!

- 5 large cauliflower florets
- 5 large broccoli florets
- 1 garlic clove, mashed
- 4 Tablespoons extra virgin olive oil
- a handful fresh basil, chopped or 1 Tablespoon dry basil
- 1/3 cup pumpkin seeds, toasted
- salt and pepper, to taste

Place the cauliflower and broccoli florets on a rimmed baking sheet, toss with the olive oil and roast at 375F until fork tender. Place the cauliflower and broccoli (and their cooking oil) in a blender, together with the garlic, basil, salt and pepper. Purée until smooth, taste and adjust seasonings. Garnish with the pumpkin seeds and more extra virgin olive oil, if you like. Enjoy!

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