Broccoli Pesto
A vibrant, nutrient-rich twist on classic pesto made with broccoli, herbs, and healthy fats. Perfect for pasta, sandwiches, bowls, or as a dip.
Ingredients
- - 2 cups broccoli florets lightly steamed or blanched
- - 1/2 cup fresh basil leaves
- - 1/4 cup toasted nuts pine nuts, almonds, or walnuts
- - 1 garlic clove
- - 1/4 cup grated Parmesan or nutritional yeast for vegan version
- - 2–3 tbsp lemon juice
- - 1/4 cup olive oil adjust as needed
- - Salt and pepper to taste
- - Optional: 2 tbsp water for a thinner consistency
Instructions
- Steam the Broccoli
- Lightly steam or blanch the broccoli until bright green and just tender. Cool slightly.
- Blend Ingredients
- In a food processor, combine broccoli, basil, nuts, garlic, lemon juice, and Parmesan or nutritional yeast. Pulse until finely chopped.
- Add Olive Oil
- While the processor is running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. Add water if a thinner texture is desired.
- Season and Serve
- Season with salt and pepper to taste. Serve immediately or store in the fridge.
- prep_time: PT10M
- cook_time: PT5M
- total_time: PT15M
- servings: 6
Notes
nutrition:
calories: ~120 (per serving)
carbohydrates: ~4g
protein: ~4g
fat: ~10g
fiber: ~2g
sodium: ~100mg notes:
- Store in the fridge for up to 4–5 days or freeze in portions.
- Great tossed with pasta, spread on toast, or used as a dip.
- For extra creaminess, add a spoonful of Greek yogurt or silken tofu (non-vegan option).
calories: ~120 (per serving)
carbohydrates: ~4g
protein: ~4g
fat: ~10g
fiber: ~2g
sodium: ~100mg notes:
- Store in the fridge for up to 4–5 days or freeze in portions.
- Great tossed with pasta, spread on toast, or used as a dip.
- For extra creaminess, add a spoonful of Greek yogurt or silken tofu (non-vegan option).