Basil Pesto Roasted Veggies

Plant-based personal chef Angelique Santana, founder of Eat with Angelique, combines her passion for food and fitness, and cooks for those too busy to consistently eat home-cooked meals. 

Santana’s Food Is Love: There are No Rules in Food and Love (2018, CreateSpace Independent Publishing Platform) is filled with delicious, vegan recipes and her journey of self-discovery and transformation.

Overcoming a struggle with weight loss and learning about eating a healthier diet, she wanted to share her message by cooking for others and sharing healthier food options.

Experience her recipes through the personal stories of her clients and how they learned firsthand how “food Is love.” They include: Creamy Broccoli Soup, Roasted Veggie Burgers, Macaroni Salad, Banana Walnut Pancakes, Zucchini Lasagna, Sweet Potato Hash, Breakfast Tacos, etc.

Basil Pesto Roasted Veggies

    Pesto:

4 ounces fresh basil

1 clove garlic

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1/2 teaspooon sea salt

1/2 teaspoon black pepper

    Veggies:

1/2 pound broccoli, trimmed

1 pound brussels sprouts, quartered

4 carrots, peeled, chopped

1 pound yellow squash, quartered

 

In a food processor, add all ingredients for pesto and pulse/mix until well combined. Pesto will have a little texture, not completely smooth. 

In large mixing bowl, add chopped veggies and pesto, mix thoroughly. 

Place veggies on a large baking sheet lined with parchment paper and roast at 425°F for 20-25 minutes.

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