Broccoli Pesto
A delicious pesto made with fiber-rich broccoli, roasted sunflower seeds, and fresh parsley. This spread is full of nutrients and perfect for pasta, bread, or crackers!
Equipment
- Steamer,
Ingredients
- ½ cup 64 g roasted, salted sunflower seeds
- 1 head broccoli trimmed and steamed until tender
- 1 cup 60 g fresh curly parsley
- Juice of 1 large-size lemon about 3 tablespoons [45 ml]
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 tablespoons 30 ml toasted sesame oil
- 2 cloves garlic grated
- 1 teaspoon crushed chile pepper
- 1 teaspoon coarse sea salt
Instructions
- Process the sunflower seeds in a food processor until finely ground.
- Add the broccoli, parsley, lemon juice, oils, garlic, chile pepper, and salt.
- Process until smooth, scraping the sides occasionally.
- Stir into pasta dishes, or spread on bread or crackers.
- Enjoy warm, at room temperature, or cold.
Notes / Tips / Wine Advice:
Serving Tip:
This pesto can be served with pasta, spread on toast, or paired with crackers for a healthy snack.
Wine Advice:
Pair with a light white wine like Pinot Grigio to balance the flavors of the broccoli and lemon.
Nutritional Information
Calories: 130 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 10 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.7 mg
