Broccoli pesto is delicious, quick, easy, and ridiculously tasty. It’s packed with powerful nutrients to get your skin glowing. I’m kinda in love with this one.
Because this recipe only uses the broccoli florets, it’s super light. If you want to make a sauce that’s a bit heftier, throw in some of the stems.
Add this superfood pesto to your pizzas, pastas, toasts, and roasted veggies to add a mouth-watering layer of healthy, satisfying, flavorful goodness.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Hope you enjoy!
Cruciferous veggies are where it’s at if you want healthy, glowing, younger-looking skin. Think broccoli, cauliflower, kale, brussels sprouts, bok choy, cabbage, and arugula, to name a few. They have sulfur-containing compounds, which keep your skin dewy and clear and helps your body detoxify.
Broccoli is definitely at the top of my list when it comes to skin benefits, because it’s packed with vitamins A and C — which helps prevent wrinkles, fine lines, skin inflammation, UV damage, and the breakdown of collagen in your skin.
2-3 cups broccoli florets
1 cup fresh basil, packed
1 large garlic clove, peeled
¼ cup hemp seeds (or walnuts, pine nuts, etc)
1-2 tablespoons fresh lemon juice
2-3 tablespoons nutritional yeast
Sea salt and black pepper, to taste
3-4 tablespoons extra-virgin olive oil
Filtered water to thin
2-3 teaspoons lemon zest
Vegan parmesan cheese, for serving
Walnuts or favorite nuts, chopped
Bring a large pot of water to a boil then add the broccoli. Cook, stirring occasionally, until bright green and slightly tender, for around 5 minutes. Transfer to a food processor, but keep the water boiling.
Add the pasta to the pot and cook according to the package instructions. When it’s done, drain and cover it. Set aside and reserve the pasta cooking water for later.
In the meantime, add the broccoli, basil, garlic, hemp seeds (or nuts), lemon juice, nutritional yeast, and a pinch of sea salt to the food processor. Pulse it until it becomes a paste.
Add the oil and process it until it’s smooth. Add filtered water to thin or until desired consistency.
Stir in the lemon zest. Then taste and adjust the flavor, as needed.
Add the broccoli pesto to the pasta and cook over low heat, stirring constantly, for 1-2 minutes.
*Add some pasta water if it starts getting dry.
Spoon the pasta into bowls, top with vegan parmesan cheese, fresh parsley, avocado and other desired toppings.
Store the extra pesto in the refrigerator for up to 4-5 days. Or pour into ice cube molds, freeze, and store in the freezer for up to 1-2 months.
If you loved this recipe, you’ll also love this Avocado Pesto Sauce and Lemony Kale Pesto.