Pesto (3 ways)
Put a pep in your step with pesto! Made without garlic, the pungency in these versions of the classic Italian sauce comes from ingredients in brassica family of vegetables. The bonus? With three variations, you have solid options whether you're dairy free, nut free, nightshade free, PALEO...or just curious to try something new :)
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4
Calories: 100kcal
Ingredients
- 1 cup tightly packed raw arugula, steamed kale or steamed broccoli
- 1 cup tightly packed raw basil leaves, stems removed (One 2.5 oz package)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup lightly toasted sunflower seeds
- 1/3 cup steamed cauliflower (substitute plant-based parmesan or cream cheese if making broccoli)
- 2 tbsp lemon juice (to taste)
- 1/2 tsp salt (to taste)
- lemon zest (optional)
Instructions
- Lightly toast the sunflower seeds in a thick bottom pan at medium heat until golden-brown. (3-5 minutes)
- Method 1: Lightly steam 1/3 cup cauliflower florets. Add the steamed cauliflower, raw arugula, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds to the food processor.
- Method 2: Lightly steam 1/3 cup cauliflower florets and 1.5 cups tightly packed, raw kale. Add the steamed cauliflower and kale, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds to the food processor.
- Method 3: Lightly steam 1 cup raw broccoli florets. Add the steamed broccoli, basil, oil, salt, lemon juice, lemon zest and toasted sunflower seeds and plant-based parmesan cheese (or substitute with roughly half that amount of plant-based cream cheese) to the food processor.
- Process until the mixture until it is finely ground, maintaining some texture (not pureed or 'pasty'). Serve as is or add olive oil or water to thin it out more. Be sure to adjust the lemon juice and salt accordingly.
Notes
Sunflower seeds are used instead of pine nuts in this recipe, but hemp seeds could easily be substituted.
Raw arugula has a peppery, lightly pungent flavor and is tender enough to digest easily in the amounts used here.
Cauliflower, broccoli and kale are a bit more tough so I recommend steaming them first to avoid a belly ache... if you're prone to that kind of thing.
Cauliflower is used for a touch of creaminess and pungency. Given the quantities used, and the relatively strong flavors of basil and arugula / kale, you don't notice the flavor of steamed cauliflower here...unless it's combined with broccoli. For this reason, the broccoli basil pesto is made using plant-based parmesan for creaminess. Of course you could certainly substitute a plant-based cream cheese spread as well :)
Nutrition
Calories: 100kcal