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Broccoli Hazelnut Pesto

 
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Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.

Yield

8

servings

Prep

10

min

Cook

5

min

Ready

18

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 each -
broccoli
*
2 teaspoons sage leaves
fresh, or basil leaves
*
½ each lemon
juice, or to taste
cup hazelnuts (filberts)
toasted and peel removed, or pine nuts
1 clove garlic
or to taste
½ cup cheddar cheese
grated
¼ cup olive oil, extra-virgin
or as needed
3 tablespoons water
or as needed
1 x salt and black pepper
to taste
*

Directions

Chop off the ends of the broccoli, and chop into pieces.

Remove the peels of the stems, and chop into chunks.

Steam both broccoli florets and peeled stems in a basket over a pot filled with about 1-inch water.

Steam for about 5 minutes until the broccoli is tender-crisp, and the color is bright-green.

Place the steamed broccoli, sage, lemon juice, toasted hazelnuts, garlic, cheese and olive oil in a food processor.

Process until smooth.

Add more olive oil or water if needed.

Season with salt and pepper to taste.

Serve or it can be kept in the frige for up to a week.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 14990% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 44mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 3%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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