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Peppery Broccoli Arugula Pesto in copper bowl

Broccoli Arugula Pesto (Vegan Option)


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5 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 0 hours

Description

Peppery Broccoli Arugula Pesto packed with nutrition and flavor! Vegan friendly.


Ingredients

Units Scale
  • 2 cup broccoli florets – chopped without stems
  • 1/2 cup smoked or roasted almonds
  • 1/3 cup nutritional yeast or Parmesan cheese
  • 3 garlic cloves
  • 2/3 cup arugula
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon black pepper pepper
  • 1/4 teaspoon of onion powder
  • 1/2 Tablespoon crushed red pepper
  • 1/2 fresh lemon, juiced
  • 1/22/3 cup olive oil

Instructions

  1. First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.
  2. Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed.
  3. Squeeze the lemon evenly around the blended pesto.
    Then close the lid, except for the the top hole, and place food processor on low. Slowly add in oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt/pepper to taste if needed.

Notes

This recipe will make almost 2 cups of pesto.

  • Prep Time: 5-10 min
  • Category: sauce
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 51
  • Sugar: 0.3 g
  • Sodium: 62.7 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 1.4 g
  • Fiber: 0.6 g
  • Protein: 1.1 g
  • Cholesterol: 0.7 mg