Broccoli, lemon and sunflower seed pesto recipe
In partnership with Diabetes UK
This vegan snack shows that pesto doesn’t have to just be for pasta – this vibrant broccoli and sunflower seed version makes a brilliant healthy dip served with plenty of fresh veg crudités.
See method- Serves 10
- 10 mins to prepare and 5 mins to cook
- 117 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 small head of broccoli (approx 350g), cut into florets
- 30g pack fresh basil
- 100g sunflower seeds
- 1 lemon, zested and juiced
- 50ml olive oil
- selection of crudités (such as carrot sticks, mangetout, cucumber batons and pepper slices), to serve
Each serving contains
- Energy
- 490kJ 117.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 3.4gProtein 3.6gFibre 1.4g
Method
- Steam the broccoli for 5 mins until just tender, then allow to cool in a colander.
- Once cooled, put the broccoli, basil, sunflower seeds and lemon zest and juice in a blender. Blitz briefly, then add the olive oil. Season and blitz again until smooth. If needed, add a splash of water until you reach the desired consistency. Serve the pesto in individual pots with the crudités. Store in an airtight container in the fridge (it will keep for 2-3 days).
- Tip: Pack the pesto into sealable pots for a portable snack at work or school.
- See more Healthy snack recipes
