Imagine me singing in an Oprah voice, “Yesssssssssssss”. This is legit, super, ultra legit! Now I only put a sprinkle of garlic powder in here but I’m going to recommend adding a clove of fresh garlic. I’m a garlic lightweight or at least try to be. I’d even recommend adding extra oil to really take this to the max but I didn’t want to kill the calories so I left it at 3 TB. Damn Gina, I’m gonna makes pesto again some day soon. PS: Roasted Cauliflower is to die for (especially when roasted with toasted sesame seed oil)! Feel free to double the pesto recipe since we could have essentially used twice the amount on all of the veggies.
4 medium potatoes cubed (670 grams), 1 medium cauliflower chopped (700 grams), 5 TB oil, 2 oz of basil/1/2 packed cup (minimum), 1/2 cup pine nuts, salt, 1 clove garlic, dash of onion powder, nutritional flakes optional
- Coat cubed potatoes in 1 TB oil and a dash of salt. Bake for 55 minutes at 400 degrees.
- Coat chopped cauliflower in 1 TB oil and a dish of salt. Bake for 45 minutes at 400 degrees. You’ll want the tips to burn/darken for sure!
- In a food processor blend 2 oz of basil (minimum), 1/2 cup pine nuts, salt, 1 clove garlic, dash of onion powder & 3 TB of oil. Add more oil to make it luxurious. ( nutritional flakes optional)
- Allow veggies to cool for a minute or two once done cooking before coating in pesto. ENJOY!