Dairy-free 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.
- 18 May 2024
- Cook time 5 min
- Prep time 10 min
- 10 Servings
- 6 Ingredients
Looking for a delicious and healthy alternative to traditional pesto? This dairy-free 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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 66 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.66g | 1% |
| Carbohydrates | |
| Carbohydrates 3.30g | 1% |
| Fiber 1.73g | 5% |
| Sugar 0.56g | 1% |
| Fat | |
| Fat 22g | 25% |
| Saturated 2.89g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 2.51ug | 0% |
| Choline 8mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.08mg | 7% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.26mg | 8% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.37mg | 3% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 190mg | 6% |
| Selenium, Se 0.62ug | 1% |
| Sodium, Na 9mg | 1% |
| Zinc, Zn 0.29mg | 3% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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