|The photo may look scary, but
I promise, it’s delicious!
I based this off a recipe for Broccoli Pesto from Green Kitchen Stories.
I loved the end product so much, that I will probably make this and serve it over green peas and pasta for my office St. Patrick’s Day potluck.
The photo I took makes it look a little frightening, but even those who hate broccoli will like this pesto. I would love to try it with sprouted green peas instead of canned– if you go that route, it’s totally raw. :) Fresh green peas or frozen green peas would also be another great option.
2 cups broccoli florets
2 tbs whole hazelnuts
2 tbs sunflower seeds
3 tbs Amore basil pesto paste
3 tbs lemon juice
4 tbs olive oil
1 tsp ground sea salt
1/4 cup water
1 large garlic clove
1 tbs vegenaise
Wash broccoli, then dump everything in a food processor and process until smooth. If too crumbly, add a touch more olive oil or water. If more “tang” is desired, add a touch more lemon juice.
This makes about 2 cups of pesto. You can serve it as a dip, spread, or with pasta. Or, do what I did, and make a salad!
1/4 cup pesto
1-2 tbs raw apple cider vinegar
2 cups sprouted green peas, raw green peas, or frozen & thawed green peas (I only had canned.)
Mix the pesto, vinegar, and peas together until coated. Serve!