Broccoli Pesto
This vibrant Broccoli Pesto is a delicious twist on classic pesto. Nutrient-dense and healthy, it's perfect for pasta, scrambled eggs and quiches, or dense bean salads!
Servings 4
Calories 233kcal
Ingredients
- 2 Cups Broccoli
- 1/2 Cup Fresh Basil
- 4 Cloves Garlic
- 1/4 Cup Roasted and Salted Sunflower Seeds
- 1/2 Tsp Salt or more, to taste
- 1/2 Tsp Fresh-Cracked Black Pepper
- Red Pepper Flakes to taste, optional
- 1 Tsp Lemon Zest
- Juice from 1/2 Lemon or more, to taste
- 1/3 Cup Extra Virgin Olive Oil
Instructions
- To begin, blanch your broccoli. First, add several ice cubes to a large bowl and fill 3/4 of the way with water, then set aside. Then, bring a pot of salted water to a boil. Once boiling, add the broccoli for 1-2 minutes, or until broccoli turns bright green. Once the broccoli is bright green, remove with a slotted spoon and add to the ice water to cool. After about 5 minutes, drain the broccoli and pat dry with a clean towel.
- Add the blanched broccoli to a food processor with all of the other ingredients and pulse on high until a pesto texture is formed. Let sit for about 5 minutes, then taste and adjust seasonings if necessary.
- Serve pesto with pasta, tortellini, dense bean salads, omelettes and quiches, or avocado toast. Enjoy!
Notes
- Don't skip letting the pesto sit before tasting and adjusting spices - the pesto flavors need some time to "meld" before giving an accurate picture of what the pesto tastes like.
- This Broccoli Pesto will keep in the fridge for about 4-5 days, or up to 2-3 months in the freezer for best results.
Nutrition
Calories: 233kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 368mg | Potassium: 217mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 47mg | Calcium: 41mg | Iron: 1mg
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