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Vegan Broccoli Pesto

by Sophie Gordon from The Whole Vegetable

A trusty vegan pesto recipe from Sophie Gordon made with a handful of pantry ingredients.

From the book

Sophie Gordon


1 small/medium (180–225g) broccoli, roughly chopped, stalks included (you may need to cut them smaller, or they take a while to cook)
150g walnuts
4 cloves of garlic, crushed or finely chopped
approx. 1–2 large handfuls fresh basil
2 lemons, both juiced, 1 zested
250–350ml olive oil
6–8 heaped tbsp nutritional yeast
a pinch of dried chilli flakes
salt and pepper

Essential kit

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.

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From the book: The Whole Vegetable

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