Homemade Broccoli Pesto Vegan Nut Free Gluten Free Recipes

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BROCCOLI PESTO



Broccoli Pesto image

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 13

1 heaping cup very small broccoli floret pieces
½ cup fresh basil or parsley
⅓ cup extra-virgin olive oil
¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 garlic cloves
½ teaspoon sea salt
Freshly ground black pepper
8 ounces pasta (cooked al dente)
2 tablespoons toasted pine nuts
Red pepper flakes (to taste)
Additional Parmesan or Vegan Parmesan

Steps:

  • Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
  • Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
  • If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

HOMEMADE BROCCOLI PESTO (VEGAN, NUT-FREE, GLUTEN-FREE)



Homemade Broccoli Pesto (Vegan, Nut-Free, Gluten-Free) image

This homemade broccoli pesto is vegan, gluten-free, nut-free, oil-free, dairy-free, and made without basil & parmesan cheese. Make this easy sauce in less than 15 minutes at home.

Provided by FitMealIdeas

Categories     Appetizer     Side Dish     Snack

Time 8m

Number Of Ingredients 9

250 gram broccoli (1 medium head of broccoli)
2 tbsp water
4 garlic (garlic pods)
1/2 tsp salt
1 jalapeno
2 tbsp lemon juice (freshly squeezed)
1/4 cup water (2 tbsp extra in case mixture won't move in the jar)
1/4 cup parsley (for substitute check variations)
2 tbsp sunflower seeds (for substitute check variations)

Steps:

  • First, cut the broccoli head into small florets and wash them nicely. Rinse it properly. Transfer the florets to a microwaveable bowl and add 2 tbsp water. Microwave them for 2 mins and keep them ready.
  • Add steamed broccoli, garlic, lemon juice, salt, parsley, jalapeno, and water to the blender jar. Blend it till you get a smooth paste. Add 2 tbsp of water in case the mixture does not move.Vegan nut-free broccoli pesto is ready to enjoy.

Nutrition Facts : Calories 12 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY BROCCOLI PESTO



Easy Broccoli Pesto image

An easy recipe for a lush, green broccoli pesto with no cheese. Can be made with standard broccoli or tenderstem broccoli.

Provided by Jacqueline Meldrum

Categories     Easy Vegan Dressing, Dip & Sauce Recipes

Time 3m

Number Of Ingredients 6

60 g broccoli (10 stalks tenderstem or 4-6 florets standard broccoli)
10 g fresh basil
1 clove garlic
200 g cashew nuts
250 ml olive oil
salt and pepper

Steps:

  • Whizz all the ingredients until smooth or nearly smooth in a blender, food processor, pestle and mortar or in a beaker or jug with a hand blender.
  • Taste to check and adjust the seasoning.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 39 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, Sodium 49 mg, UnsaturatedFat 3 g

NUT-FREE PESTO



Nut-Free Pesto image

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 7

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Steps:

  • Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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