Rosted Vegetables in a Creamy Pesto Sauce

5.0/5 rating (1 votes)
Rosted Vegetables in a Creamy Pesto Sauce

The real inspiration for this recipe was using up my leftover vegetables from the week with more pizzaz.  

I threw them all if the pan and warmed them then made the Pesto.  I will list out the recipe to roast for your enjoyment. xo




  • 6 red potatoes
  • 1-2 carrots, 1/2 inch slices
  • 1 cup broccoli florets
  • 1 portabella mushroom, cleaned and sliced
  • 2 large zucchini. sliced
  • 1 large bunch basil (about 2 cups)
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup or more EVOO
  • 1 lemon, zest and juiced
  • 1 cup coconut milk (full fat)
  • Salt and Pepper


  1. Use a large oven safe pan or my favorite a large Braising pan to make this a one pot recipe.

  2. Preheat oven to 375 degrees.

  3. Clean then cut red potatoes in half. If they are larger in size then quarter.  Add oil to the bottom of the pan and toss in the potatoes.  Season with a little salt and pepper.  Put in the oven for 12 minutes.

  4. Toss in the remaining vegetables and roast for about 10 minutes.  

  5. In your blender toss in basil, garlic, 1 teaspoon salt and 1/2 teaspoon of pepper.  Start the blender then slowly drizzle in EVOO.  Add in coconut oil and lemon juice.  Pulse to combine.  Pour into the pan; cover and simmer on the stove top for 3-4 minutes.  

  6. Top with lemon zest before serving.

Leave a comment

You are commenting as guest.