This pesto recipe is vegan and can be easily made raw as well. The pesto itself is gluten-free; I served mine over traditional pasta but gluten-free pasta can be used as well.
I love making different variations of pesto. I always add fresh basil but sometimes I’ll add other ingredients such as fresh mint, fresh parsley, cucumber, pine nuts, hazelnuts, chestnuts, chilies … you get the hint. I’ve been hearing about broccoli in pesto for some time now and I’ve been meaning to try it. Just swap some of your basil for broccoli. One of my favorite renditions is by Vanilla & Spice . I like how she added a bit of protein to the pesto by using either chickpeas.
I envisioned making pesto a little different; I knew I definitely wanted some fresh basil in there for that classic pesto flavor and I wanted broccoli as a nice, healthy filler (I also threw some broccoli in there) but the real secret ingredients was going to be … creamy avocado. I knew the beautiful, green, silky color and texture of avocado could offer a lot to a pesto and I thought it would compliment the broccoli nicely, which I am happy about.
my two main ingredients = broccoli + basil
I also soaked raw almonds beforehand and added them to the mixture for more creaminess and a little protein. Soaking them overnight is best but even if you’re only able to soak them for a short while, every little bit helps soften them and contributes to their creaminess.