Description
This vegan broccoli pesto takes minutes to make and is so nutritious. Mix it through some pasta and it's the perfect easy lunch or dinner when you are short of time.
Ingredients
Units
Scale
- 250 g broccoli (I used one whole broccoli)
- 50 g cashews
- 50 g fresh basil
- 50 g spinach
- 2 Tbsp olive oil
- Juice of half a lemon
- 1 vegan vegetable stock cube
- 2 cloves garlic
- salt to taste
Instructions
- Soak the cashews in water overnight, or in boiling water for at least 30 minutes.
- Steam the broccoli for 10 minutes until cooked through. Leave to cool.
- Add all the ingredients to a food processor and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste.
- Store in an airtight jar in the fridge for up to a week.
