I love this pesto on a grilled sandwich, in a pasta or add it to a soup… with some tomato and mozerella, grilled zucchini and capsicum… be creative!
makes: 1 jar
prep time: 5 min
cook time: 5 min
total time: 10 min
- 1 head broccoli
- 1 large bunch of basil
- 1 bunch of parsley
- handful of baby spinach leaves
- 1 lemon
- handful of pumpkin seeds
- 60g grated Parmasan (optional) or substitute for 4 tbsp of nutritional yeast
- 1 clove of garlic, smashed
- pinch of salt and pepper
- 4 tbsp olive oil
Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped
Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.
Add the juice of 1/2 a lemon, Parmesan (or nutritional yeast), garlic and pumpkin seeds.
Season with sea salt and pepper the process again until combined and finely chopped.
Add olive oil and give your superfood pesto one last wiz.
Taste and adjust the flavours adding more lemon, salt or pepper if required.
Store in a glass jar in the fridge for up to 3 days.
Recipe from The Healthy Chef.