Keto Roasted Veggies With Pesto Sauce
How to Make It
Step 1
Preheat the oven to 395 degrees Fahrenheit.
Step 2
Remove the tough ends from the green beans and slice the radicchio in half lengthways. Slice the zucchini into quarters lengthways.
Step 3
Arrange the beans, broccoli florets, radicchio and zucchini across a shallow baking tray. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt and pepper. Use your hands to toss the vegetables in the oil and seasoning.
Step 4
Place in the oven to roast for 18-20 minutes turning halfway through, until crisp tender.
Step 5
Whilst the vegetables are roasting you can make the pesto. Add the spinach and basil to a food processor with 1 tablespoon of pine nuts, the garlic and parmesan. Season generously with the remaining salt and blend together to form a thick chunky paste.
Step 6
Slowly start adding the remaining olive oil a little at a time until you have a smooth pesto sauce – you can add more oil if you prefer a runnier consistency.
Step 7
Remove the roasted vegetables from the oven to cool briefly then drizzle with the pesto sauce. Scatter with the remaining pine nuts to serve.
Ingredients
- Zucchini – 1 small
- Radicchio, Raw – 5 ounce
- Pine Nuts – 2 tablespoon
- Green Beans – 3 ounce
- Parmesan Cheese – 1 tablespoon
- Olive Oil – 2 tablespoon
- Spinach – ½ cup
- Basil – ½ cup
- Broccoli – 1 cup, flowerets
- Garlic – 1 clove
- Olive Oil – 2 tablespoon
- Salt – ¼ teaspoon
- Black Pepper – ⅛ tsp