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!
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.