Broccoli & Lime Pesto Recipe

A fresh broccoli & lime pesto recipe, perfect for getting some extra greens into your diet, and a fairly healthy option to add to your pasta that can be ready in less time than it takes your pasta to cook. 

Nutritional Information 

This recipe contains roughly enough for four bowls of pasta. Depending on how you wish to use it will obviously change the number of servings per batch, but the following information is based on four servings per recipe.  

A quarter of this recipe contains 212 calories, 4.3g of protein and 3g of fibre. Due to the broccoli, this recipe is very high in vitamins C and K, and the olive oil and pine nuts provide some vitamin E. Each serving provides the full recommended amount of vitamin K, 97% of the RDA of vitamin C and a quarter of your daily vitamin E. 

Ingredient choices and substitutions  

Broccoli can often be associated as a stodgier vegetable (think a roast dinner) but it’s a vibrant green that blends well with fresh flavours, so I added lime, basil and mint to this recipe. The fresh flavours mean that this recipe works equally well hot and cold, and gives it more versatility to use with summer recipes too. 

I’ve used 4 tbsp of olive oil and 4-5 tbsp of water here. The fact it contains less oil than the average pesto recipe means it’s a little bit thicker than the average jar of pesto. This makes it slightly healthier than average, but you can add more oil if you’d prefer a looser texture.  

In my recipe I used the Pimp My Salad Cashew Parm, if you’re using a different cheese alternative with a different base ingredient it may alter the texture slightly and need more/ less liquid.  

How to store and does it keep? 

Store in an airtight jar/ container and keep refrigerated and it will last up to two weeks.  

Serving Suggestions:

Broccoli & Lime Pesto Recipe 

Fresh pesto with limes, mint and basil. Ready in less than 10 minutes.  

This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts. 

Print

Broccoli and Lime Pesto Recipe

Fresh pesto with limes, mint and basil. Ready in less than 10 minutes.

Course Sauces

Cuisine Italian

Keyword Broccoli Pesto Recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 212 kcal

Ingredients

• 300 g broccoli
• 30 g fresh basil
• 15 g mint
• 20 g pine nuts
• 4 tbsp olive oil
• 5 tbsp water
• juice of 1 lime
• 20 g vegan parmesan
• 4 garlic cloves thinly sliced
• 1 large red chilli sliced into thin rounds or 1 tbsp chilli flakes

Instructions

1. In a food processor, whizz the broccoli with the basil, mint, nuts, lime juice and oil, until finely chopped. Add the cheese and 4-5 tbsp of water to loosen the pesto, then pulse. Add the garlic and chilli and pulse to combine.
2. When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through the pasta to coat.
3. Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.
4. Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. Serve with a few cheese shavings, if you like.

Serve and enjoy!

Until next time, 

Sophie 

Jump Back – 5 Ingredients, 5 Recipe January 2023. 

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