This recipe is one of the six that was featured in this month’s issue of Happiness + Wellbeing Magazine (to see the other 5 recipes pictured at the bottom of this post, check out this months issue! It’s called The Wild Love issue).
Makes: 4 servings
- 2 cups brussel sprouts, rinsed and halved
- 2 cups chopped cauliflower florets
- 1 cup packed fresh basil leaves
- ¼ cup raw walnuts
- ¼ cup extra virgin olive oil
- ¼ cup nutritional yeast
- 1 garlic clove
- ¼ tsp. iodized salt
Pre-heat your oven to 425 degrees F.
Combine basil leaves, walnuts, olive oil, nutritional yeast, garlic and salt in a food processor and blend until you have a nice, smooth pesto sauce (about 60 seconds on ‘chop’).
Rinse brussel sprouts and chopped cauliflower florets. Cut brussel sprouts in half lengthwise and put the vegetables into a mixing bowl. Using a spatula, pour the pesto into your mixing bowl and mix the ingredients. Pour the pesto vegetable mixture onto a walled baking sheet.
Bake for 15 minutes. Pull them out of the oven, toss them with a spatula quickly so they don’t burn and bake for another 10 minutes.
Here are the 5 other 100% plant-based and gluten-free recipes that are featured in this month’s issue of Happiness + Wellbeing Magazine (The Wild Love issue)- you can purchase the issue through the iTines Store, link here:
Pictured below: Cinnamon La Dolce Almond Milk (Raw), Strawberry-Watermelon Smoothie (Raw), White Bean Salad With Crispy Kale Croutons, Creamy Vinaigrette and the Root Vegetable Curry Bowl