Broccoli Pesto

Name: Broccoli Pesto
Ingredients: 2 cups broccolini (lightly steamed until bright green); watercress (½ a bunch); 4 garlic (cloves, peeled and lightly steamed); 1 cups basil leaves (loosely packed, large stems removed); 3 tablespoons walnuts; 3 tablespoons extra virgin olive oil; 0.25 cups nutritional yeast or pecorino cheese; lemon juice (juice of a whole lemon); 0.25 teaspoons sea salt (to taste)

This broccoli pesto is so delicious and versatile, you would never know that every single ingredient here is a slow aging superstar.

Ingredients

Directions

1
In a food processor or small blender, chop up the broccolini and watercress
2
Add the basil, walnuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
3
Add olive oil a little at a time (slowly pour it in while the machine is on if you can) and scrape down sides as needed.
4
You can adjust the flavor with more nutritional yeast, salt or lemon juice.
5
Perfect as a topping for toast or your favorite protein, on pasta, or straight out of the container like I do
6
You can store in the fridge for up to a week or the freezer for up to a month.

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