Nutrition Packed Broccoli Basil Pesto (WFPB, Oil Free)
Servings: 4 servings
Calories: 75kcal
This is a light pesto that doesn't scream broccoli or basil. The two combine nicely to create light undertones of each flavor that truly complement each other. It is a great way to get in extra veggies without the kids even knowing!
Print Recipe
Equipment
- High speed Blender
Ingredients
- 1 cup broccoli florets steamed, no stems
- 1 cup fresh basil
- ½ cup arugula
- ½ cup fresh spinach
- ½ cup walnuts
- ¼ cup water
- ¼ tsp garlic granules
- 1 tbsp plus 1 tsp 2 tsp nutritional yeast
- 1 tbsp preserved lemon or 1 tablespoon lemon juice with 1 tablespoon lemon rind and ¼ teaspoon salt
- ½ tsp kosher salt
- Freshly ground peppercorns
Instructions
- Rough chop broccoli. Microwave the broccoli for 1 minute, until very tender but still bright.
- In a blender or high-powered food processor, add broccoli, basil, arugula, spinach, walnuts, and water. Pulse until the mixture until roughly is chopped - for 30-45 seconds. Stop and scrape down the sides of the bowl.
- Add nutritional yeast, preserved lemon, salt, and pepper and process until well blended. Stop and scrape down the sides of the bowl. Purée until smooth.
- Transfer to a bowl and serve as a dip, spread or sauce with pasta. If served with pasta, this amount will be plenty for a pound of pasta. Thin out with ¼ to ½ cup of the pasta cooking water before tossing with the pasta.
Nutrition
Calories: 75kcal
