01:05
00:25
00:40
High cal 1193kcal
High fat 111g
High sat-fat 16g
chol 0mg
sodium 244mg
carbs 39g
Serving size 613g Calories from fat 1001kcal Fiber 16g Protein 26g Sugar 11g
Ingredients
- 1 head broccoli, cut into florets
- 1 head, cauliflower, cut into florets
- 1/2 C, pistachios
- 1/2 C, toasted pumpkin seeds
- 1 bunch parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 tsp, ground cumin
- 1/2 lime, juice + zest
- 1 tbsp agave
- approximately 3/4 C extra virgin olive oil
- 1 C fresh spinach, roughly chopped
- salt and pepper, to taste
Directions
- Preheat oven to 400. Lightly coat florets in oil, and sprinkle with salt. Spread in single layer onto parchment/baking sheet, and bake for approximately 40 minutes, or until tender and slightly brown on edges.
- In blender or food processor, pulse nuts into a course sand. Add herbs, cumin, agave, lime, about 1/2 cup of oil. Blend until incorporated, spreadable, but not completely smooth. Add salt to taste, and oil if needed. (I like a bit of texture to my pesto, but you can blend it until your ideal consistency is achieved!)
- Toss florets and spinach with pesto, until evenly coated. Serve warm, room temperature, or chilled. Excellent with Sasha's garlic sauce and tomatoes!
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