Vegan Broccoli Pesto
A trusty vegan pesto recipe from Sophie Gordon made with a handful of pantry ingredients.
|1 small/medium (180–225g)||broccoli, roughly chopped, stalks included (you may need to cut them smaller, or they take a while to cook)|
|4 cloves of||garlic, crushed or finely chopped|
|approx. 1–2 large handfuls||fresh basil|
|2||lemons, both juiced, 1 zested|
|6–8 heaped tbsp||nutritional yeast|
|a pinch of||dried chilli flakes|
|salt and pepper|
You will need: a blender.
Steam the broccoli for around 6 minutes, until a vibrant green and tender. Remove from the heat and run under a cold tap to stop the cooking process. Drain and allow to cool completely.
Put the walnuts, garlic, fresh basil, lemon juice and zest and olive oil into a blender and blitz to a rough paste. Add the broccoli, nutritional yeast, chilli flakes and a hefty pinch of salt and pepper. Blitz again until the mix starts to get smoother. If you want it looser, add a dash more olive oil. Test and season if necessary.
Transfer the pesto to a jar for serving/storing. It will keep in the fridge for about a week. You can drizzle some additional olive oil on the top to help keep it moist.