Broccoli Sunflower Seed Pesto
Broccoli Sunflower Seed Pesto combines tender broccoli, roasted sunflower seeds, parsley, lemon, garlic, and chile. This creamy vegan spread is ideal for pasta, sandwiches, crackers, vegetables, or dipping.
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
Calories: 180 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 520 mg | Sugar: 1 g