5 from 5 votes
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 Roasted Vegetables
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

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!

Course: Condiment, Side Dish
Cuisine: American
Keyword: salsa verde recipe
Servings: 4 servings
Calories: 323 kcal
Author: Michele Hall
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.