Broccoli pesto

 Who doesn’t love pesto?! Its obvious companion is pasta, but this versatile sauce can be added to rice bowls, eggs, sandwiches + potatoes – it can even be used as a dip for your favourite crackers + veggies! This version uses broccoli for extra flavour + nutrition. Get your green on!



1 head of organic broccoli

½ c. basil leaves (packed)

⅓ c. olive oil

⅓ c. almonds, toasted in a dry skillet

2 tbsp. nutritional yeast OR parmesan cheese

2 cloves of garlic

½ lemon, juiced

½ tsp. Salt

Pepper to taste



First, heat up a large pot of water and chop up your broccoli into small florets. Cook your broccoli for 5 minutes until tender (but still firm) and drain.

Add your almonds to a food processor and pulse until you have small pieces. Add the rest of your ingredients and blend until you achieve your desired texture. Feel free to add some extra olive oil or water if you want it thinner/smoother.

Serve with pasta, veggies & whatever else you like!