The bright and light flavors of summer captured in a dish. Broccoli, spinach and basil are combined to create a healthful & flavorful pesto. Combine with whole grain pasta or chickpea pasta for gluten free version, try on sandwiches or crackers or crostini's as a spread. Enjoy anyway your please:)
Ingredients Broccoli florets- 2 cups (blanched)
Basil leaves- 1 cup Spinach leaves-1 cup
Jalapeño - 1 to 1/2 (optional) Garlic cloves-2-3 Cashews- 1/3rd cup
Nutritional yeast- 2 tbsp Lemon juice-2 tbsp
Salt- 1⁄2 tsp Pepper- 1⁄2 tsp
Crushed red pepper flakes - 1/2 tsp
Extra virgin Olive Oil – 4 tbsp
Olive oil or Canola- 2 tbsp
Directions:
Blanch the broccoli florets by adding in boiling water for 2 min followed by draining and shocking with ice cold water. Blanching helps maintain a bright green color, crunch and longer shelf life. Drain the ice cold water from the broccoli and now it's ready to use.
In the food processor combine all the ingredients except the oil. Pulse until you get a coarse mix.
While the food processor is running, slowly add the mixture of extra virgin olive oil, canola or olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Enjoy with pasta, or as a spread on sandwiches, roasted veggies, crostini or crackers!
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