Broccoli pesto is SO good. And it’s a delicious way to pack a nutritional punch to your meals. I’m kinda obsessed with this one.
It’s easy, quick and ridiculously tasty. You can add this to your breakfast rotation, to sweet potatoes, pizza, pasta, toast—I mean, the list goes on.
Because this recipe only uses the broccoli florets, it’s super light—for a sauce that’s a little bit heftier, throw in some stems.
As for the skin benefits, broccoli is definitely at the top of my list because it’s packed with vitamins A and C, which prevent the breakdown of collagen in your skin, wrinkles, fine lines, skin inflammation and UV damage (um, yes to ALL of this).
Cruciferous veggies are where it’s at if you want healthy, glowing, younger-looking skin—(think broccoli, cauliflower, kale, brussels sprouts, bok choy, cabbage and arugula, to name a few). They have sulfur-containing compounds which keep your skin dewy and clear + helps your body detoxify.
*If you give this recipe a try, tag @feedyourglow on instagram and hashtag it #feedyourglow, so I can take a peek!
2-3 cups broccoli florets
1 cup fresh basil, packed
1 large garlic clove, peeled
1/4 cup hemp seeds (or walnuts, pine nuts, etc)
1-2 tablespoons fresh lemon juice
2-3 tablespoons nutritional yeast
Sea salt and black pepper, to taste
3-4 tablespoons extra-virgin olive oil
Filtered water to thin
2-3 teaspoons lemon zest
Vegan parmesan cheese, for serving
Walnuts or favorite nuts, chopped
Fresh parsley, sliced avocado, extra greens
Bring a large pot of water to a boil then add the broccoli. Cook, stirring occasionally, until bright green and slightly tender, for about 5 minutes—transfer to food processor. Keep the water boiling.
Add pasta to the pot and cook according to package instructions. When done, drain, cover and set aside. Reserve pasta cooking water for later.
In the meantime, add broccoli, basil, garlic, hemp seeds (or nuts), lemon juice, nutritional yeast, pinch of sea salt to food processor and pulse until it becomes a paste.
Add oil and process until smooth. Add filtered water until desired consistency.
Stir in lemon zest then taste and adjust the flavor as needed.
Add the pesto to the pasta and cook over low heat, stirring constantly, for 1-2 minutes.
*Add some pasta water if it starts getting dry.
Spoon the pasta into bowls, top with vegan parmesan cheese, fresh parsley, avocado and other desired toppings.
Store extra pesto in the refrigerator for up to 4-5 days or pour into ice cube molds, freeze and store in freezer for up to 1-2 months.