Broccoli Sunflower Seed Pesto
Equipment
- Food processor
- Measuring cups
- Measuring spoons
- Silicone spatula
- Steamer basket
Ingredients
- ½ cup Roasted Salted Sunflower Seeds
- 1 large head Broccoli trimmed and cut into florets
- 1 cup Fresh Curly Parsley lightly packed
- 3 tablespoons Fresh Lemon Juice
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Toasted Sesame Oil
- 2 cloves Garlic finely grated
- 1 teaspoon Crushed Red Pepper
- 1 teaspoon Coarse Sea Salt
Instructions
- Place the broccoli florets in a steamer basket.
- Steam for approximately 8 minutes until completely tender.
- Remove the broccoli from the steamer.
- Allow it to cool for several minutes.
- Place the sunflower seeds in a food processor.
- Process until finely ground.
- Add the steamed broccoli and fresh parsley.
- Add the lemon juice, olive oil, sesame oil, garlic, crushed red pepper, and sea salt.
- Process until smooth.
- Stop and scrape down the sides of the food processor when necessary.
- Taste and adjust the seasoning when needed.
- Transfer the pesto to a serving bowl or airtight container.
- Serve warm, at room temperature, or chilled.
Notes & Wine Advice
Serving Suggestions
Stir the pesto into warm pasta with a splash of reserved pasta water. Spread it over toasted bread, crackers, wraps, or sandwiches, or serve it as a dip for raw vegetables. It can also accompany roasted potatoes, grilled vegetables, chicken, or fish.Recipe Notes
Steam the broccoli until completely tender so it blends smoothly. Allow it to drain and cool briefly before processing. Roasted salted sunflower seeds already contain seasoning, so taste the finished pesto before adding extra salt.Variations
Replace parsley with basil, spinach, or rocket. Pumpkin seeds can replace the sunflower seeds, while lemon zest adds stronger citrus flavour. Reduce the crushed red pepper for a milder spread or add nutritional yeast for a cheese-like savouriness.Storage
Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil. Refrigerate for up to four days. Freeze individual portions for up to three months and thaw them in the refrigerator before stirring thoroughly.Wine Advice
A crisp Sauvignon Blanc complements the broccoli, parsley, and lemon. A light Pinot Grigio balances the toasted seeds, sesame oil, garlic, and chile.Nutrition values
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About Broccoli Sunflower Seed Pesto
Broccoli Sunflower Seed Pesto is a creamy vegan sauce made with steamed broccoli, roasted sunflower seeds, parsley, lemon juice, olive oil, sesame oil, garlic, and crushed red pepper. This vegan broccoli spread provides a colourful alternative to traditional basil pesto and contains no cheese, dairy products, or pine nuts.
The finished pesto works as a pasta sauce, sandwich spread, dip, or topping for roasted vegetables. It can be served warm, chilled, or at room temperature, making it suitable for lunches, family dinners, packed meals, and party food.
Preparing Broccoli Sunflower Seed Pesto
Cut the broccoli into similarly sized florets before placing it in the steamer basket. Evenly sized pieces soften at approximately the same rate. The stalk can also be used after removing its tough outer layer and cutting the tender centre into small pieces.
Steam the broccoli until completely tender. Broccoli intended for a side dish often retains some bite, but a softer texture is preferable for pesto because it blends more smoothly. Drain it carefully and allow excess steam to escape before adding it to the food processor.
Placing very hot broccoli directly into a closed food processor can trap steam and introduce unnecessary moisture. Let it cool for several minutes while preparing the remaining ingredients.
Making the Vegan Broccoli Spread
Process the sunflower seeds before adding the wet ingredients. Grinding them separately helps create an even texture and prevents large seed pieces from remaining in the finished sauce. Stop processing once they resemble coarse crumbs rather than continuing until they become seed butter.
Add the broccoli, parsley, lemon juice, olive oil, sesame oil, garlic, crushed red pepper, and salt. Process until the mixture reaches the desired consistency. Stop occasionally to scrape ingredients from the sides and move them towards the blades.
For a rustic spread, leave some visible texture. When using the pesto as a smooth pasta sauce, process it for longer and add a tablespoon of water or vegetable broth if necessary.
Balancing the Flavours
Sunflower seeds provide richness and a slightly nutty flavour without using traditional pine nuts. Toasted sesame oil is powerful, so two tablespoons give the pesto a distinctive roasted character. Replace part of it with olive oil when a milder flavour is preferred.
Lemon juice balances the oils and brightens the broccoli and parsley. Garlic adds savouriness, while crushed red pepper supplies gentle heat. Reduce the pepper for a mild family-friendly version or add more when preparing a spicier sauce.
Roasted salted sunflower seeds already contribute sodium. Taste the sauce before adding additional salt, particularly when it will be served with salty crackers or bread.
Serving Ideas and Variations
Stir the pesto into warm pasta with a little reserved cooking water. The starchy water loosens the sauce and helps it coat the pasta evenly. Spread it over toasted bread, sandwiches, wraps, or crackers, or use it as a dip for carrots, cucumber, and sweet pepper.
For another dairy-free sauce, serve it alongside our Cilantro Pepita Green Sauce. Basil, spinach, or rocket can replace part of the parsley. Nutritional yeast adds savoury flavour without introducing dairy.
Storage and Allergy Information
Place leftover pesto in a clean airtight container and smooth its surface. A thin layer of olive oil helps limit contact with air and slows discolouration. Refrigerate for up to four days or freeze small portions for up to three months.
This recipe contains sunflower seeds and sesame oil. Sesame is a recognised allergen, so label the sauce clearly when serving it to guests. Follow current FDA safe food-handling guidance when washing vegetables and herbs and storing homemade sauces.
Tender broccoli, toasted seeds, fresh herbs, lemon, and garlic make Broccoli Sunflower Seed Pesto a versatile sauce for pasta, bread, vegetables, and everyday meals.