Brocoli Pesto- A Whole Food Source of Vitamin E


  • 1/2 pound broccoli florets OR ½ of a 1 pound bag frozen organic broccoli florets
  • 2 garlic cloves, peeled, green shoots removed
  • 2T toasted pine nuts or any other nut you like (optional, but a good way to get nuts into your diet if you’re not allergic to them!)
  • 1 cup basil leaves, tightly packed
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 1 1/2 to 2 ounces (1/3 to 1/2 cup) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan, to taste

1. If using fresh broccoli, steam it for 6 minutes, until very tender but still bright. Remove from the heat, rinse and drain on paper towels. If using frozen, thaw, drain, & dry on a paper towel till extra water is removed.

2. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the broccoli and the basil to the machine and turn on. When contents are finely chopped, stop the machine and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended.

3. Transfer to a bowl and serve as a dip, spread or sauce with pasta. If serving with pasta, this amount will be plenty for a pound of pasta. Thin out with 1/4 to 1/2 cup of the pasta cooking water before tossing with the pasta. If used as a dip with gluten free crackers or vegetables, it’s a great gluten free option when entertaining!

Yield: 1 1/4 cups

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