We've got a tasty and super easy broccoli-sprout pesto recipe to bring to the summer table! We've always harped about why broccoli sprouts are good so we won't repeat ourselves again here. (but if you didn't get the memo check out what they contain.)
Definitely for all our sprouters out there with surplus broccoli sprouts. :) Give it a go and let us know how it goes!
This recipe is vegetarian and gluten free.
PREPARATION: 5 MIN | COOKING: 2 MIN | READY IN: 10 MIN
- 2C homegrown microgreen broccoli sprouts
- 2C rocket leaves
- 1/4 C hemp seeds
- 1/4 C macadamia nuts, raw
- 1/4 C parmesan cheese, shaved
- 2 cloves of garlic
- 3 tbsp extra virgin oil
- 1/2 tsp sea salt
- 1/4 tsp dried chilli flakes (optional)
Place the ingredients in the food processor, and blend until smooth and creamy. Adjust the texture and consistency with extra virgin oil if required. Store pesto in the refrigerator and use within 4 - 6 days, or freeze for long-term storage.
Use it for:
- Dipping sauce for bread or fresh vegetable sticks
- Pasta sauce
- Salad dressing