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pesto Archive

Roasted Veggies with Pesto Sauce (AIP, Paleo, GF, DF)

Ingredients: 2 cups fresh basil leaves 3 cloves garlic, peeled 3 tablespoons pine nuts or cashew nuts Kosher salt and freshly ground black pepper, to taste 1/3 cup olive oil 1 tbsp lemon juice 2 cups broccoli florets 2 cups cauliflower florets Directions: Wash and set the broccoli and cauliflower florets on the baking tray.