Dairy-free broccoli and mint pesto

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Dairy-free broccoli and mint pesto
  • 0:10 Prep
  • 0:05 Cook
  • Makes 2 cups
  • Easy

This dairy and gluten-free pesto is super versatile – stir it through pasta, spread on pizza or dollop on fish.

Featured in
Pesto recipes, Broccoli recipes

Ingredients

  • 300g broccoli, trimmed, cut into florets
  • 1/2 small avocado
  • 1 cup firmly packed fresh mint leaves
  • 1/4 cup natural almond kernels
  • 2 small garlic cloves, peeled, quartered
  • 3/4 cup extra virgin olive oil

Method

  • Step 1
    Cook broccoli in a saucepan of boiling water for 1 to 2 minutes or until just tender. Drain. Refresh under cold water.
  • Step 2
    Place broccoli, avocado, mint, almonds and garlic in a food processor. Process until finely chopped. Transfer to a bowl. Stir in oil. Season with salt and pepper (see notes).

  • Low sodium

Nutrition

  • 342 kj

    Energy

  • 8.4g

    Fat Total

  • 1.3g

    Saturated Fat

  • 0.9g

    Fibre

  • 1g

    Protein

  • 13mg

    Sodium

  • 0.3g

    Carbs (total)

All nutrition values are per serve

Notes

Make this pesto just before serving otherwise it will go brown.

Nutritional information is per tablespoon.

  • Author: Claire Brookman
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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