This broccoli pesto has been a family favorite for years. It is simple and quick to make, works well as a dip, spread or sauce. Just cook up some veggies and pasta and you’ve got a meal, or eat it with raw veggies for a great snack or light dinner.
300 g broccoli (fresh or frozen)
100 g (about ½ cup) sunflower seeds or cashews
2 tsp. cold-pressed olive oil (or linseed oil)
6 cloves of garlic (or to taste)
fresh squeezed juice of half to a whole lemon
salt and pepper to taste
1. Steam the broccoli. Cook until the broccoli is tender.
2. Once the broccoli is done, place all ingredients in a blender or food processor and mix.
3. Serve as a dip with veggies, as a spread for sandwiches or as a sauce for pasta.