Creamy Salsa Verde Pistou to make in 10 minutes to use as a dipping sauce for veggies, or toss with Roasted Vegetables for a side dish. Nutty, full of citrus, spices using La Victoria Salsa as a base!
Today’s recipe for Creamy Salsa Verde Pistou Roasted Vegetables is an adaptation of Chef Eduardo Ruiz’s creations for one of the dishes that the folks lucky enough to be selected to attend La Victorias 100 year anniversary celebration dinners in select cities will get to try! (Don’t worry, I have you covered, you can apply to be selected to attend in Los Angeles here or San Diego here. There are other cities as well, you can check them out here.)
La Victoria has been around for 100 years this year. They opened in the Central California Valley in 1917. They started with their Salsa Brava Sauce which we use often in our house for marinating fajitas, sauce for tacos and as a salsa for chips when people drop by at the last minutes. Seriously it is such a versatile sauce to have handy.
La Victoria also makes a Mango Habanero Salsa that I often serve at parties with these Tropical Meatballs to raving success. (I know, turkey meatballs and tropical salsa does not sound like it would be a winner, but every time I have served it people ask for the recipe!)
La Victoria was the first company to use a heat thermometer to explain what the level of spiciness is in each salsa. Their Salsa Verde is a very flavorful mild salsa that acts as the base in the Creamy Salsa Verde Pistou that is used with the roasted vegetables in today’s recipe. It’s similar to a pesto, but less oily as the base is the Salsa verde. There are nuts and cheese in the recipe too!
Tips for making this recipe for Creamy Salsa Verde Pistou Roasted Vegetables
- Cut all the veggies the same size so they cook evenly when roasting. This will avoid having some be crunchy and others mushy.
- I used yellow cauliflower in this recipe because I love how it really boosts presentation when serving it. You can use the white or green colored cauliflower as well. There is virtually no difference in taste between colors.
- I find the Brussel sprouts cook better and char more evenly if you cut them in half, then in half again.
- This creamy Pistou is so good as a dip too. You could make this ahead of time and just pull it out of the fridge with any raw vegetables, a bag of chips or even some crackers.
- Make a double batch of the Creamy Salsa Verde Pistou, it would work great as a sauce for pasta.
- If you can’t find a Queso Anejo you can sub it with parmesan or a crumbled feta. You can’t leave the cheese out because it ads balance by adding a salty taste with the burst of freshness of the herbs and salsa.
- 1 pound brussel sprouts, washed, trimmed into quarters
- 1 head cauliflower, stems removed, washed, cut to bite sized pieces
- 6 ounces LA VICTORIA® Salsa Verde
- 2 ounces almonds, blanched
- 6 ounces olive oil
- 2 ounces Queso Anejo Cheese, Crumbled Feta or Parmesan ok to substitute
- 1 whole lemon, juiced
- 1 bunch fresh basil, washed, stems removed
- 1 bunch fresh parsley, washed, stems removed
- 1 bunch fresh cilantro, washed, stems removed
- Preheat oven to 450°
- Once you have washed and cut into like sized, bite sized pieces the Brussel sprouts and cauliflower, toss them with 2 ounces of olive oil and season with salt.
- Place on a baking sheet and roast for 10-12 minutes, turning at 7 minutes. You may need to adjust the time a little, roast until vegetables are starting to brown. Remove from the oven and let cool for 3-5 minutes.
- While the vegetables are roasting, place almonds, olive oil, La Victoria Salsa Verde, Lemon Juice, Cheese, basil, cilantro and parsley in a food processor or blender for about a minute until pureed.
- When veggies are cooled, spoon a couple of spoonfuls over the veggies and toss. Serve additional pistou on the side. Serve immediately.
Serving Size:4 servings
Amount Per Serving: Calories: 323Carbohydrates: 13gFiber: 7gSugar: 4gProtein: 9g