Vegan Broccoli Pesto

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

Yield: 
2-3 cups

Updated: Mon, 04/09/2018 - 8:00am

Ingredients

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

Instructions

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