Broccoli and mint pesto
Discover a delightful dairy-free broccoli and mint pesto recipe! Made with fresh broccoli, creamy avocado, fragrant spearmint, crunchy almonds, garlic cloves, and rich olive oil for a delicious and healthy twist on traditional pesto. Perfect for pasta, salads, or as a dip.
Cook time 5 min
Prep time 10 min
Ingredients:
8 oz broccoli1/2 avocado
1 cup spearmint
1/3 cup almonds
2 garlic cloves
3/4 cup olive oil
Looking for a delicious and healthy alternative to traditional pesto? This broccoli and mint pesto is a wonderful choice, combining the vibrant flavors of broccoli, mint, and avocado with the rich nuttiness of almonds. Perfect for pasta, salads, or as a spread, this versatile recipe is easy to make and nutritionally beneficial.
Instructions:
- Start by washing the broccoli thoroughly under cold water.
- Cut the broccoli into small florets.
- Bring a pot of water to a boil, then add a pinch of salt.
- Add the broccoli florets to the boiling water and cook for about 3-4 minutes, or until they are bright green and tender. Avoid overcooking.
- Drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process. This helps maintain its vibrant color. Drain well after cooling.
- Peel and roughly chop the garlic cloves.
- Cut the avocado in half and remove the pit. Scoop out the flesh and set it aside.
- Measure out the fresh spearmint leaves, almonds, and olive oil.
- In a food processor or high-speed blender, add the blanched and drained broccoli, avocado, spearmint leaves, almonds, and garlic.
- Pulse the mixture until roughly combined.
- With the food processor or blender running on low speed, slowly drizzle in the olive oil.
- Blend until the mixture becomes smooth and creamy. You may need to stop and scrape down the sides of the bowl occasionally to ensure everything is well incorporated.
- If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- Season with salt and pepper to taste and blend again briefly to combine.
- Transfer the pesto to a clean jar or container.
- You can use the pesto immediately as a sauce for pasta, a spread for sandwiches, or a dip for vegetables.
- Store any leftovers in the refrigerator for up to 3-4 days. For longer storage, freeze the pesto in ice cube trays and transfer the frozen cubes to a freezer-safe bag.
Tips:
- Blanch Broccoli: To achieve a vibrant green color and tender texture, blanch the broccoli for 2-3 minutes in boiling water, then immediately transfer it to an ice bath to stop the cooking process.
- Toast Almonds: For a deeper, richer flavor, toast the almonds in a dry skillet over medium heat for a few minutes until they are golden brown.
- Use Fresh Mint: Fresh spearmint leaves will provide the best flavor. Make sure the leaves are thoroughly washed and dried to avoid adding extra water to the pesto.
- Adjust Consistency: If the pesto is too thick, you can adjust the consistency by adding a bit more olive oil or a splash of water. Blend until you reach your desired texture.
This dairy-free broccoli and mint pesto is a refreshing twist on a classic favorite. With its nutrient-rich ingredients and deliciously fresh taste, it's sure to become a staple in your kitchen. Enjoy it on pasta, as a dip, or even as a sandwich spread for a healthy and delightful meal option.
Nutrition per serving
10 ServingsCalories 50kcal
Protein 1.66g
Carbohydrates 3.30g
Fiber 1.73g
Sugar 0.56g
Fat 22g
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