Pesto is an incredibly versatile sauce that can be enjoyed in countless ways. In addition to mixing it into pasta, noodles, rice and spiralized vegetables, I love to use it as a dip for crackers and crudités, a topping for toast, pizza, salad, eggs, and baked potatoes, or a flavour booster for proteins.
Homemade pesto is super easy to make and you can have fun playing around with different nuts, greens and “add-ins”. Here I went with a combination of broccoli, basil, and walnuts. I also have a version using pine nuts.
Ingredients for approximately 2 cups of pesto:
1/2 cup walnuts
3 cups lightly steamed broccoli florets, cooled (from one head of broccoli or thawed from frozen)
1 1/2 cups packed fresh basil
juice from 1/2 lemon
2 Tbsp nutritional yeast
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp cayenne pepper (optional)
6 Tbsp extra-virgin olive oil
Preheat oven to 350F and spread walnuts on a parchment-lined cookie sheet. Bake for 3 to 5 minutes until just browned. Cool.
To a food processor or blender container, add cooled nuts, broccoli, basil, lemon juice, nutritional yeast, garlic, salt, and cayenne. Blend well.
With processor/blender running, slowly drizzle in the oil and process until well combined, stopping to scrape the bottom and sides with a spatula as needed.
Add additional seasoning, lemon juice, or olive oil as needed for desired taste and consistency.
Broccoli Basil & Walnut Pesto can be stored in an airtight container in the fridge for a week or frozen for several months. I like to freeze it using an ice cube tray so that it’s easy to thaw in single-serving portions.