Vegan Pesto with Brussel Sprouts

I purchased some beautiful basil at the market last week. Often what I choose to make is what catches my eye as I walk by. I had also picked up some heirloom cherry tomatoes and Brussel sprouts while I was there, but chose to use the basil to make a delicious fruity and nutty quinoa.
This morning I was motivated to do something with the basil because it was starting to bruise and it was too good to pass up.  I took some ingredients out of my pantry and refrigerator and decided to try my hand at a vegan pesto. In an attempt to do something other than put it over pasta, I decided to clean and prep by brussel sprouts and roast them in the pesto. The result was delicious!  Next time, I will definitely make a pasta...
For the pesto you will need:1/4 c walnuts3 TBSP pine nuts2 large handfuls basil1/3 c extra virgin olive oil2 TBSP vegan Parmesan Salt to taste2 c Brussel sprouts
Purée all of the ingredients in a blender or Nutribullet and then toss the cleaned sprouts in the pesto.Roast for 20 minutes at 400 degrees. Let cool just a touch and serve.