Try Something New: Broccoli + Cashew Pesto!
It’s HARD to be inspired to eat greens in fresh, new ways, am I right?
The key to eating healthy for the long term is having lots of delicious recipes on stand-by that you actually crave. Then you can really stick to eating plenty of nutrient-rich greens every day of the week.
Some say my broccoli pesto is the best-o!
Broccoli is tasty served raw or cooked and is chock full of Vitamin C, Vitamin K1, Folate (vitamin B9), Potassium, Manganese, Iron to name a few.
Cashews help reduce your LDL cholesterol when eaten in small amounts each day and contain Magnesium, Manganese, Phosphorus, Zinc, Vitamin B6, and Vitamin K.
What happens when you toss them in a blender together?
🥦BROCCOLI CASHEW PESTO
Ingredients:
2 cups broccoli florets
½ cup cooked cashews, soaked in water for 1 hour
2 cloves garlic
¼ cup parmesan cheese (optional)
1 lemon, juiced
2 tablespoons olive oil
½ avocado
¼ cup basil leaves
Method
Soak ½ cup of cooked cashews in room temperature water for a minimum of 1 hour, then drain. Steam broccoli florets until they are tender and rinse in cold running water (this helps to stop the cooking process and keep the green colour).
Place all the ingredients in a blender and process until smooth.
Serve:
Serve as a dip or spoon over your favourite pasta. Can be stored in a sealed container in the fridge for up to 5-7 days.
Want more recipes like this?
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