Go Back
–+ servings
hand stirring broccoli pesto in food processor

Nutritious Broccoli Pesto (Vegan)

Print Recipe
This vegan broccoli pesto recipes is packed with nutrient-dense plants like walnuts and basil. Takes less than 10 minutes to prepare and makes a great sandwich spread or pasta sauce.
Course Sauces
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
Keyword basil, Broccoli, easy vegan pesto, walnuts
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Equipment

  • Food Processor

Ingredients

  • 2 cups chopped broccoli raw
  • 1 cup fresh basil
  • ½ cup raw walnuts
  • 2 tablespoons nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic
  • ¾ teaspoon salt
  • 6 tablespoons extra virgin olive oil
  • freshly cracked pepper to taste
Imperial - Metric

Instructions

  • Process broccoli and walnuts in a food processor until finely chopped. Then, add basil, nutritional yeast, lemon juice, garlic and salt and process. With the motor running, start drizzling in olive oil until it resembles a loose hummus.
  • Taste and adjust salt + pepper if desired.
  • This recipe creates a thick pesto, for spreading on sandwiches, pizza crust or adding to other sauces. If you want to use the pesto with pasta, loosen with a bit more oil or water (pasta cooking water is ideal!) to your desired consistency before tossing.

Notes

Pesto keeps well, covered in the fridge, for up to 5 days. A little separation is normal. Just stir before using.