Looking to add a fresh twist to your vegan pantry staples? This broccoli pesto recipe vegan is the perfect way to do just that!
Bursting with vibrant green goodness and a delightful combination of flavors, this pesto is a fantastic alternative to traditional basil pesto. It’s packed with nutrient-rich broccoli, aromatic garlic, and the nutty depth of toasted pine nuts, all blended into a luscious, creamy sauce.
Whether you’re a seasoned vegan or simply aiming to eat more plant-based meals, this versatile pesto will quickly become a favorite in your kitchen.
Not only is this recipe incredibly easy to make, but it’s also a brilliant way to sneak extra greens into your diet. Plus, it pairs beautifully with pasta, sandwiches, roasted veggies, or as a dip for crunchy breadsticks.
Get ready to impress your family and friends with this healthy, vibrant, and utterly delicious broccoli pesto!
Why You’ll Love This Recipe
This vegan broccoli pesto is a game changer for several reasons:
- Nutritious and wholesome: Packed with vitamins, antioxidants, and healthy fats, it’s a guilt-free indulgence.
- Easy and quick to prepare: Ready in under 15 minutes, perfect for busy weeknights or meal prep.
- Versatile: Use it as a pasta sauce, sandwich spread, salad dressing, or dip.
- Vegan and allergy-friendly: Dairy-free and can be made nut-free with simple swaps.
- Deliciously fresh flavor: The slight bite from broccoli combined with garlic and lemon makes it irresistible.
Ingredients
- 2 cups fresh broccoli florets (about 1 small head)
- 1/4 cup pine nuts (toasted for extra flavor)
- 3 cloves garlic (minced)
- 1/4 cup nutritional yeast (adds cheesy flavor, optional)
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and black pepper to taste
- Water or plant-based milk (optional, to thin the pesto)
Equipment
- Food processor or high-speed blender
- Measuring cups and spoons
- Knife and cutting board
- Small skillet (for toasting pine nuts)
- Spatula or spoon for scraping the sides
Instructions
- Prepare the broccoli: Wash and chop the broccoli into small florets. Steam or blanch the broccoli for 3-4 minutes until just tender but still vibrant green. Drain and allow to cool slightly.
- Toast the pine nuts: Heat a small skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant (about 3-5 minutes). Remove from heat and let cool.
- Add ingredients to the food processor: Combine the cooked broccoli, toasted pine nuts, minced garlic, fresh basil, nutritional yeast, and lemon juice in the food processor bowl.
- Pulse and blend: Pulse the mixture a few times to break down the ingredients. Then, with the processor running, slowly drizzle in the olive oil until the mixture reaches a creamy, pesto-like consistency. If the pesto is too thick, add a tablespoon of water or plant-based milk at a time to thin it out.
- Season to taste: Add salt and freshly ground black pepper to taste. Pulse once more to combine.
- Serve or store: Use immediately or transfer the pesto to an airtight container and refrigerate for up to 5 days. You can also freeze it in small portions for later use.
Tips & Variations
“For a nut-free version, try substituting pine nuts with sunflower seeds or pumpkin seeds. They add a lovely texture and keep the pesto allergy-friendly.”
- Make it creamier: Add a tablespoon of soaked cashews before blending for an ultra-smooth texture.
- Spice it up: Add a pinch of red pepper flakes or a small fresh chili for a subtle kick.
- Herb swaps: If you don’t have fresh basil, try parsley or cilantro for a different flavor profile.
- Storage tip: Pour a thin layer of olive oil on top of stored pesto to help preserve its vibrant green color.
- Use raw broccoli: For a more intense, slightly bitter flavor, skip cooking and blend raw broccoli instead.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 140 kcal |
Protein | 4 g |
Fat | 12 g |
Carbohydrates | 5 g |
Fiber | 2 g |
Vitamin C | 60% of Daily Value |
Calcium | 6% of Daily Value |
Serving Suggestions
This broccoli pesto is incredibly versatile and pairs wonderfully with a variety of dishes. Here are some ideas to inspire your next meal:
- Toss it with your favorite pasta for a vibrant, nutrient-packed dinner.
- Spread it generously on toasted sourdough or whole-grain bread as a flavorful sandwich base.
- Use it as a dip for raw veggies or crispy pita chips for a healthy snack.
- Drizzle over roasted potatoes or grilled vegetables for an extra layer of flavor.
- Mix a dollop into grain bowls or salads for a zesty dressing alternative.
Conclusion
This vegan broccoli pesto recipe is a delightful way to enjoy more greens while indulging in rich, bold flavors. It’s simple to prepare, packed with nutrition, and endlessly versatile in the kitchen.
Whether you’re a vegan veteran or just trying to eat more plant-based meals, this pesto is sure to become a staple in your recipe arsenal.
Experiment with different nuts, herbs, and seasonings to make it your own, and don’t forget to check out other delicious plant-based dishes like Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food and Lion’S Mane Mushroom Crumble Recipes for more inspiration.
If you’re craving something bright and citrusy on pasta, the Lemon Ricotta Pasta With Arugula Recipe is a must-try. Happy cooking!
📖 Recipe Card: Broccoli Pesto Recipe Vegan
Description: A vibrant and nutritious vegan pesto made with fresh broccoli, nuts, and herbs. Perfect as a sauce for pasta or a spread for sandwiches.
Prep Time: PT10M
Cook Time: PT5M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 2 cups broccoli florets
- 1/2 cup fresh basil leaves
- 1/3 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water (optional for consistency)
Instructions
- Steam broccoli florets until tender, about 4-5 minutes.
- In a food processor, combine broccoli, basil, cashews, garlic, and nutritional yeast.
- Pulse until coarse.
- Slowly add olive oil and lemon juice while processing until smooth.
- Season with salt and pepper to taste.
- Add water if needed to reach desired consistency.
- Serve immediately or store in fridge.
Nutrition: Calories: 180 kcal | Protein: 6 g | Fat: 14 g | Carbs: 10 g
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