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Broccoli, lemon and sunflower seed pesto recipe
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This vegan snack shows that pesto doesn’t have to just be for pasta – this vibrant broccoli and sunflower seed version makes a brilliant healthy dip served with plenty of fresh veg crudités. See method
Ingredients
- 1 small head of broccoli (approx 350g), cut into florets
- 30g pack fresh basil
- 100g sunflower seeds
- 1 lemon, zested and juiced
- 50ml olive oil
- selection of crudités (such as carrot sticks, mangetout, cucumber batons and pepper slices), to serve
Each serving contains
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Energy
490kj
117kcal
6%
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Fat
10g
14%
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Saturates
2g
8%
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Sugars
1g
1%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 3.4g
Protein 3.6g
Fibre 1.4g
Method
- Steam the broccoli for 5 mins until just tender, then allow to cool in a colander.
- Once cooled, put the broccoli, basil, sunflower seeds and lemon zest and juice in a blender. Blitz briefly, then add the olive oil. Season and blitz again until smooth. If needed, add a splash of water until you reach the desired consistency. Serve the pesto in individual pots with the crudités. Store in an airtight container in the fridge (it will keep for 2-3 days).
Tip: Pack the pesto into sealable pots for a portable snack at work or school.
See more Healthy snack recipes