Vegan Nut-free Broccoli Pesto Recipe | Organic Pharmer

by Lisa Malin from This is Grounded

I recently read an interview with @goopkitchen chef @kimfloresca in which she mentioned that she used toasted sunflower seeds to make broccoli pesto and the tip was too good to pass up! I added it to my version and boy was it delicious. And, yes, it is worth spending the extra 5 minutes to toast your sunflower seeds: it adds a rich, nutty flavor to the pesto that helps balance all the other ingredients.

INGREDIENTS:

• 1 medium-large head broccoli, very lightly steamed

• 1/2 cup raw sunflower seeds, toasted to a golden brown

• 1/2 cup fresh mint leaves. Basil works well too.

• 1/2 - 2/3 cup extra virgin olive oil, for blending and preferred consistency

• 1 tablespoon + 1 teaspoon nutritional yeast

• 1 large lemon, juiced

• 1 tbs. lemon zest

• 2 small garlic cloves

• Sea salt + ground black pepper

DIRECTIONS:

1. Add 2 1/2 cups lightly steamed broccoli to a food processor. The broccoli should light green and barely tender.

2. Add toasted sunflower seeds, fresh mint or basil, olive oil, nutritional yeast, lemon juice, and garlic.

3. Pulse until well combined. You are looking for a thicker consistency.

4. Spoon pesto over cooked pasta. We love it with orecchiette.

5. Top with leftover florets, sunflower seeds, lemon zest, black pepper, and crunchy sea salt.

6. Enjoy!