Broccoli & Basil Pesto

This can be used for a pasta sauce, sandwich spread (it’s great added to a cheese toastie/grilled cheese) or as a dip for veggies or bread sticks

Tip – when you make some homemade pesto, store it in an ice cube tray in the freezer. Then just defrost a few cubes as you need them. Easy, handy, portioned out pesto

You’ll need;

  1. One head of broccoli, cut into florets
  2. Two tablespoons of oil
  3. The juice of half a lemon
  4. 25g/1oz grated dairy free hard cheese, I used prosociano by Violife
  5. Half a teaspoon of dried basil, or use fresh if you prefer
  6. Salt and black pepper to taste


  • Boil the broccoli florets in a large pan of water, once they’re fork tender you can remove them from the heat and drain away the water. Reserve some of the water if you want a thinner pesto
  • Add the broccoli into a food processor with the rest of the ingredients and blend well. Add some reserved water for a thinner pesto
  • Use for pasta sauce, as a dip, or a sandwich spread, it’s up to you


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.