Vegan Broccoli Pesto

Use this delicious pesto as a dip or serve on your favorite pasta.

Ingredients

• 6 Tbsp. hazelnuts, plus more for garnish
• 2 cups broccoli florets
• 1 ½ cup loosely packed parsley leaves
• ¼ cup mint leaves
• 4 tsp. lemon juice
• 1 ½ tsp grated lemon zest
• 1 ½ tsp capers, rinsed (optional)
• 3-5 cloves of garlic
• ½ cup olive oil + more if needed

Instructions

1. Toast nuts in a skillet 3-5 minutes over medium heat, shaking often, until golden. Set aside to cool.
2. Steam or boil broccoli 2-3 minutes. Rinse well with cool water. Drain well.
3. Add all ingredients in food processor and pulse until smooth. Add more olive oil, if needed, ¼ Tbsp. at a time.
4. Remove from food processor and garnish with a few toasted hazelnuts on top. Chill if desired and serve to spice up any meal. Enjoy!

Yields 2-3 cups

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