Ok I am just going to throw this out there, I LOVE PESTO. I love pesto so much that I enjoy storing big green bits of it in my teeth for hours after a meal to show people just how much I love it. Does anyone else have this issue? It’s physically impossible for me to eat pesto without getting half of it stuck in my teeth. Now that I’m sufficiently embarrassed about telling you this, lets move on to the recipe shall we?
Unlike most pesto recipes that call for grated parmesan, this one is completely vegan and dairy free. To replicate the effects of parmesan I used a little extra salt, and soaked cashews which gives it a nice cheese like creaminess.
This pesto is pretty nutritionally packed with both steamed broccoli and spinach. The broccoli is the base of the pesto, but I added in spinach for some extra green colour and because the flavour is so mild it won’t impact the overall taste.
I absolutely love this broccoli pesto. It is such a great staple to have in your fridge that you can eat with just about ANYTHING. I’ve added it to my morning scrambled eggs, topped it on pizza, used it as a marinade for chicken, and stirred it into salad dressing. This pesto is also perfect as a pasta sauce and can quickly be tossed into zucchini noodles right before serving.
This pesto will last for about a week in the fridge, or you can also freeze it for up to 3 months.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 2 cups broccoli florets
- 1 tbsp lemon juice
- 2 cloves garlic crushed
- 2/3 cup packed basil leaves
- 1/3 cup cashews soaked in boiling water for 20 minutes
- 2/3 cup spinach
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
Steam the broccoli florets for 4 to 5 minutes until just tender. Place in the fridge to cool
In a food processor combine all of the ingredients and pulse until smooth. If the mixture is too dry and crumbly, add a splash more water. Taste and add more salt, lemon juice or basil as desired.
Store in a container in the fridge for up to 1 week