Vegan recipes

Recipe: Broccoli pesto

This healthy pesto recipe is perfect as a dip, spread or as a pasta sauce. It’s full of healthy greens and a great way to eat more broccoli (especially if you’re not a fan).

I love pesto and I am constantly trying new pesto recipes out – especially vegan recipes with little or no oil. The ‘real’ Italian pesto isn’t all that healthy, as it consists of lots of oil and cheese. I am a huge fan of fresh basil; the smell alone is just heavenly. I’ve already successfully come up with a green pesto recipe without oil: vegan avocado pesto (which is amazing, you should try it!) but have always had the idea of adding broccoli to pesto. Broccoli is super healthy, but there’s only so many ways to eat it. Making a yummy spread with broccoli makes it much more fun to eat and ensures you get your greens. I added walnuts instead of pine nuts for this pesto, just to try something new. Feel free to substitute the walnuts for any other nuts or seeds you prefer.

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Recipe: Broccoli pesto
Healthy green pesto recipe
Course Main Dish, Snack
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Course Main Dish, Snack
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to boil and add the broccoli florets. Cook for about 8 minutes until soft.
  2. Add the broccoli to your food processor with the basil, olive oil, walnuts, lemon juice, nutritional yeast, water, garlic, salt and pepper. Blend until smooth.
  3. Serve with some extra nutritional yeast, salt & pepper. Enjoy!
Recipe Notes

Note: I prefer a thicker spread/sauce so I only add a little milk or water. If you prefer a thinner sauce, just add more water/milk.

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