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Broccoli Pesto
This flavorful Broccoli Pesto an Italian classic with a super-food spin! Take any pasta or dip-able snack to the next level with this sauce!
Course
Sauce
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
16
Tbsp
Calories
107
kcal
Author
FoodFaithFitness
Ingredients
1/2
Cup
Pine nuts
2 1/2
Cups
Broccoli,
cut into small florets and tightly packed
1
Cup
Basil,
tightly packed
1
Tbsp
Fresh lemon juice
1
tsp
Lemon zest
1
tsp
Fresh garlic,
minced
1/2
Cup
Parmesan cheese,
grated and lightly packed (30g)
1/2
Cup
Extra virgin olive oil
3/4-1
tsp
Salt,
to taste (we like 1 tsp, but we like things salty)
Instructions
Heat your oven to 400 degrees and spread the pine nuts on a small baking sheet. Bake until golden brown, about 4-7 minutes.
Transfer the warm pine nuts to a food processor and process until broken down.
Add the broccoli and process until broken down. Then, add the basil, lemon juice, lemon zest and garlic and process until well mixed.
Add in the cheese and process until well mixed.
With the food processor running, stream in the olive oil. Season to taste with salt
DEVOUR!
Video
Notes
This will only last in the refrigerator about 1 week. The top might get a little brown in that time but it'll still taste good!
Nutrition
Calories:
107
kcal
|
Carbohydrates:
1.6
g
|
Protein:
2.4
g
|
Fat:
10.9
g
|
Saturated Fat:
1.8
g
|
Polyunsaturated Fat:
2.3
g
|
Monounsaturated Fat:
6.1
g
|
Cholesterol:
2.5
mg
|
Sodium:
207
mg
|
Potassium:
87
mg
|
Fiber:
0.7
g
|
Sugar:
0.4
g
|
Vitamin A:
7.5
IU
|
Vitamin C:
23
mg
|
Calcium:
5.5
mg
|
Iron:
2.6
mg