Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Pesto (dairy free) | www.savorylotus.com

Broccoli Pesto (dairy free)

  • Author: Katja from Savory Lotus
  • Yield: about 1 cup 1x

Ingredients

Scale
  • 2 cups broccoli florets
  • 1/2 cup basil, parsley, or cilantro
  • 1/2 cup olive oil (I use THIS organic, cold pressed brand)
  • 1/3 cup pine nuts, macadamia nuts, or pumpkin seeds
  • zest from half of a lemon
  • 1/2 tsp salt

OPTIONAL

  • 1/2 tsp lemon juice
  • 1 clove of garlic
  • pepper, to taste

Instructions

  1. Fill a small glass bowl with ice water. Lightly steam broccoli florets for 3-4 minutes OR blanch in boiling water for 30 seconds.  Then dunk into the ice water to stop the cooking process, drain, and pat dry.
  2. Place cooled broccoli florets, basil (or parsley or cilantro), olive oil, pine nuts, lemon zest, and salt into food processor and pulse until desired consistency. (I like mine super smooth.) Taste and adjust for salt and lemon zest.
  3. Store in air tight glass jar in fridge until ready to use.

Notes

** I use a stainless steel steamer basket to steam the broccoli. About 3-4 minutes is enough for this recipe, so the broccoli is tender but still bright green. Blanching in a pot of boiling water for 30 seconds works too.