Pesto and Roasted Vegetable Sauce

This vibrant sauce is made by roasting vegetables and adding them to a classic pesto made with fresh basil, olive oil, pine nuts, and nutritional yeast. The result is a flavorful, nutrient-packed sauce that can be used on pasta, pizza, or as a dip for vegetables.

The inspiration for this sauce came to me on a warm summer evening when I was grilling some vegetables in my backyard. As the vegetables roasted, their natural sweetness intensified and they developed a beautiful caramelized exterior. I couldn't help but think that they would make a delicious addition to my favorite pesto recipe.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup fresh basil
• 1 cup olive oil
• 1/2 cup pine nuts
• 1/2 cup chopped red onion
• 1/2 cup chopped zucchini
• 1/2 cup chopped bell pepper
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss zucchini and bell pepper with olive oil, salt, and pepper.
3. Roast vegetables for 20-25 minutes, or until tender.
4. While vegetables are roasting, make the pesto by combining basil, olive oil, pine nuts, and nutritional yeast in a blender.
5. Blend until smooth.
6. Add roasted vegetables to the blender and blend until combined.
7. Season with salt and pepper to taste.
8. Serve over pasta or pizza.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes their edges, adding depth of flavor to the sauce.
• The combination of basil, pine nuts, and nutritional yeast creates a flavorful and nutrient-packed base for the sauce.
• The olive oil helps to emulsify the sauce and adds richness and smoothness.