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Pesto Vegetables

Pesto Vegetables

4 cups of assorted vegetables cut into bite sized pieces (onion, peppers, zucchini, asparagus, broccoli, cauliflower, Brussel sprouts, carrots, fiddleheads, kale or spinach are good options). 

Alternative:  zucchini may be spiralized.

1/3 cup olive or avocado oil
1/4 cup pinenuts, walnuts or sunflower seeds
1/3 cup nutritional yeast
2-3 cloves garlic
3 tbsp fresh lemon juice
1.5 cups loosely packed fresh basil
optional: 1/2 cup loosely packed herbs (choices: parsley, citantro mint, oregano)
1 tsp salt
1/2 tsp pepper
water (if too thick)

Blend or process pesto ingredients into a paste.  
Roast, sautee or steam assorted veggies until slightly softened.
Coat with pesto.
Enjoy alone or on a bed of quinoa, spiralized zucchini (also coated in pesto) or salad greens



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