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Creamy Salsa Verde Pistou Roasted Vegetables

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!

 Fresh Citrusy Pistou to make in 10 minutes to use as a dipping sauce for veggies, or toss with 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!)

Tropical Turkey Meatballs are a perfect appetizer on their own, or serve them in a piece of flat bread to make them more of a full meal item. Light and tender, flavored with hints of mango and mild heat of habanero chiles...
Creamy Salsa Verde Pistou to make in 10 minutes to use as a dipping sauce for veggies.

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.
    Creamy Salsa Verde Pistou to make in 10 minutes to use as a dipping sauce for veggies, or toss with with roasted Vegetables for a side dish. Nutty, full of citrus, spices using La Victoria Salsa as a base!
Yield: 4 servings

Creamy Salsa Verde Pistou Roasted Vegetables

Creamy Salsa Verde Pistou to make in 10 minutes to use as a dipping sauce for veggies, or toss with with roasted Vegetables for a side dish. Nutty, full of citrus, spices using La Victoria Salsa as a base!

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!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 450°
  2. 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.  
  3. 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.
  4. 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. 
  5. When veggies are cooled, spoon a couple of spoonfuls over the veggies and toss.  Serve additional pistou on the side.  Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

4 servings

Amount Per Serving: Calories: 323Carbohydrates: 13gFiber: 7gSugar: 4gProtein: 9g
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Baker by Nature

Friday 19th of May 2017

What a fun twist on roasted veggies!

Lane & Holly @ With Two Spoons

Friday 19th of May 2017

What an awesome idea! Yum!

Michele

Monday 22nd of May 2017

Thanks Lane! We are kind of addicted to them!! ~m

Courtney

Friday 19th of May 2017

This is such a perfect summer dish - yum!

Megan @ MegUnprocessed

Thursday 18th of May 2017

Those veggies look awesome!

~ CARMEN ~

Monday 15th of May 2017

What beautiful colors! I love when food is like the rainbow, especially when it's natural. :]

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