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Broccoli Pesto



One word: pesto.


Well, I guess in this instance, it’s two words: Broccoli Pesto.


What I’m getting at is, pesto is one of the things on this earth that makes life as yummy as it is.

I’ve had an emotional few weeks ACTUALLY dealing with this back and hip pain, coupled with a few other relationships I’m trying to figure out. Now, I’m not saying pesto has solved anything or been a savior in these situations, but it’s been there, especially as I’ve been testing out this new recipe.


Pesto is incredibly tasty. Usually, it calls for pine nuts and parmesan. As much as I love parmesan, I try and be dairy-free as it exasperates the acne on my skin. It doesn’t go away if I’m just cutting dairy out, but it does keep the inflammation on my skin down a bit. My left ear also gets filled with mucus if I’ve had too much dairy.


Pine nuts are absolutely delicious as well, but I usually don’t have pine nuts on hand. I do however usually have pepitos, or pumpkin seeds on hand. Pumpkin seeds or sunflower seeds work just fine.


So where does broccoli fit into this?


My boyfriend Will and I were in Santa Monica eating at Flower Child recently. A dish he got had broccoli pesto on it. I couldn’t try the dish or the pesto because something about it wasn’t gluten free. The idea of adding broccoli to pesto made me curious, so into the kitchen I went.


A few weeks later, and I have a recipe for you.


Broccoli is a cruciferous vegetable, which is crucial for healthy hormonal balance, especially in women. It helps to promote the production of less harmful forms of estrogen

Stay tuned for part two next week, where I show you an easy week-night vegan lunch or dinner you can whip up with the broccoli pesto on top.



BROCCOLI PESTO Time: 10 mins | Yield: 2 cups
  • 2 cups Broccoli

  • 1/3 cup Pumpkin Seeds

  • 1/2 Lemon, juiced

  • 1 tsp Salt

  • Handful of Fresh Basil

  • 1/2 cup Extra Virgin Olive Oil

  1. Combine all ingredients in food processor, leaving a little bit of the EVOO out.

  2. Blend in food processor, stopping half way to add the rest of the EVOO

  3. Serve! Get creative: use on top of pasta, buddha bowls, quinoa bowls, chicken or salmon, etc.

Super easy and a fun way to add some green to your meal.


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