Sophie Gordon Vegan Broccoli Pesto Recipe | Plant-based Pasta Sauce

Name: Sophie Gordon Vegan Broccoli Pesto Recipe | Plant-based Pasta Sauce
Ingredients: 1 small/medium (180–225g) broccoli, roughly chopped, stalks included (you may need to cut them smaller, or they take a while to cook); 150g walnuts; 4 cloves of garlic, crushed or finely chopped; approx. 1–2 large handfuls fresh basil; 2 lemons, both juiced, 1 zested; 250–350ml olive oil; 6–8 heaped tbsp nutritional yeast; a pinch of dried chilli flakes; salt and pepper

thehappyfoodie.co.uk

A vegan broccoli pesto recipe made with a handful of pantry ingredients. Toss through your favourite pasta for a quick plant-based dinner.

View Recipe

Share this recipe:

Ingredients

1 small/medium (180–225g) broccoli, roughly chopped, stalks included (you may need to cut them smaller, or they take a while to cook)
150g walnuts
4 cloves of garlic, crushed or finely chopped
approx. 1–2 large handfuls fresh basil
2 lemons, both juiced, 1 zested
250–350ml olive oil
6–8 heaped tbsp nutritional yeast
a pinch of dried chilli flakes
salt and pepper