Oil-free Vegan Broccoli Pesto
This beautiful green and creamy pesto is made with whole ingredients like broccoli florets, cashews, fresh parsley and basil and uses no oil. It is so easy to make, you will just need to steam broccoli shortly and then blend all the ingredients to get a smooth texture. Store it in a jar in a fridge to keep it on hand for a couple of days.
Equipment
- Blender
Ingredients
- 200 g broccoli florets
- 100 g cashews or 50g cashews and 50g pine nuts
- juice of ½ lemon
- 1 clove garlic
- ½ teaspoon salt
- 20g fresh basil
- 20g fresh parsley
- 50 ml water
- a pinch of mustard seeds optional
- 1 tablespoon nutritional yeast optional
Instructions
- Steam the broccoli florets for a few minutes and add cashews towards the end. They will soften from the heat and be easier to blend.
- Transfer all the ingredients to a food processor and blend until smooth.
- Serve immediately or store in a jar in the refrigerator for about 2-3 days.
Tips and Info
✨Tip:
This pesto goes great as a bread spread or as a sauce over whole wheat pasta or spaghetti. 🤓Info:
Interestingly, mustard seeds serve a dual purpose beyond enhancing taste. Enriched with enzymes, they actively contribute to the formation of "sulforaphane", an exceptionally beneficial compound present in broccoli and other cruciferous vegetables.
This pesto goes great as a bread spread or as a sauce over whole wheat pasta or spaghetti. 🤓Info:
Interestingly, mustard seeds serve a dual purpose beyond enhancing taste. Enriched with enzymes, they actively contribute to the formation of "sulforaphane", an exceptionally beneficial compound present in broccoli and other cruciferous vegetables.