Broccoli Pesto

This was inspired by a few recipes I have seen like this lately. The one from Green Kitchen Stories looked delicious so I thought I’d jump on board and make my own version.

Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. Broccoli has fantastic anti-inflammatory and anti-oxidant effects in our bodies, it is low carbohydrate and helps support a healthy digestive system.

1 large broccoli head
1/4 cup fresh basil leaves
Juice 1 lemon
1 cup walnuts (you can use other nuts or sunflower seeds if you like, I lightly toasted mine 1st)
2 cloves garlic
1/2 cup flaxseed oil or olive oil
1 handful rocket
1 long red chilli (deseeded if you don’t want it too hot)
2 tbsp green tea or water
salt & pepper

Place everything but nuts in a food processor and whizz until smooth, add more green tea or oil to achieve the consistency you want. Now add the nuts and pulse until they are chopped to the chunkiness you like. I serve this tossed through salad or steamed veggies, tossed though pasta or rice noodles and with some grilled chicken, fish or beef.

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4 thoughts on “Broccoli Pesto

  1. Hi, this pesto recipe looks great but what is “rocket?” Thanx, Claire

  2. Hi Claire, rocket is a ‘peppery’ sort of lettuce I guess. Kind of like watercress, you could use baby spinach or leave it out 🙂

  3. No problem at all 🙂

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