Broccoli Pesto Pasta Sauce
Here’s a fun and healthy spin-off of your traditional pesto sauce recipe! It’s quick, easy and partially RAW. Bring on the fibre, enzymes and nutrients!
6 cups broccoli, steamed
2-3 garlic cloves, peeled
1/2 cup raw unsalted sunflower seeds (you may lightly roast on a dry frying pan if you wish to deepen the flavour)
1 cup basil leaves, tightly packed
1/3 cup organic cold pressed extra virgin olive oil
Salt to taste (1/2 tsp – 1 tsp)
Cracked black pepper to taste (I like LOTS, you may not)
1/3 cup nutritional yeast or almond parmesan (optional, but gives sauce a great kick!)
Method of Madness:
Steam or boil the broccoli until tender but still vibrant in colour
Remove from heat and pour broccoli into a colander over the sink
Leave to drain
Process garlic, seeds, and basil until finely chopped. Scrape down the sides of the bowl and add broccoli, olive oil, a sprinkle of salt & pepper and process again until smooth
Pour over your favourite cooked pasta (or to keep this dish raw, opt for a raw zucchini noodle) which will warm the sauce nicely
If the sauce is too thick, add 1/4 to 1/2 cup of the pasta cooking water to the sauce before tossing with the pasta.
This recipe makes enough for about 1 lb of pasta
(enough for 4-6 people)
You can also use this as a dip for crackers or veggies as well!
*note: the flavours will marry over time, and the raw garlic will become more potent as time goes on. You may want to use only one clove if you are sensitive to garlic, or plan on serving this sauce at a later date! If you do not like the taste of raw garlic, you can always add sauce to a pot, and simmer for a few minutes to cook the garlic. This will give the sauce a richer taste, with less punch.