Sprouts are awesome! They take the flavor and texture of this Broccoli Sprout Pesto to the next level! This pesto is insanely easy to make + can be used in oh so many ways. The best part? It is made totally oil-free!
Let’s Talk Sprouts
Some foods are just superior. One might say, the superheroes of foods. Get the green cape ready because broccoli sprouts are here to stay. Thanks to a phytochemical called sulforaphane. Sulforaphane gives broccoli sprouts is super powers. Regular broccoli has sulforaphane too but the sprouts can have up to 100 times more.
Simply put, broccoli sprouts have a number of health benefits.
Here are just a few:
- improves digestion
- fights off cancer cells
- detoxifies the body of harmful cells
- protects the hear + blood vessels
- helps regulate blood sugar
- reduces inflammation
Tara’s Tips For Perfect Broccoli Sprout Pesto:
- Make your own sprouts if you can, it’s easy!
- I used fresh spinach in this recipe, don’t use the frozen kind if you can avoid it.
- This pesto is dairy-free, thanks to nutritional yeast. New to nutritional yeast? Start here: Nutritional Yeast 101.
- Yep, it’s oil-free. You won’t miss the oil, I promise!
- Not into walnuts? Use sunflower seeds, hemp seeds, pistachios or pine nuts!
What To Serve This Oil-Free Pesto
Broccoli Sprout Pesto
Packed with flavor + healthy ingredients + super easy to make. You can use this Broccoli Sprout Pesto in so many ways!
Ingredients
- 2 cups broccoli sprouts
- 2 cups fresh spinach leaves
- 3 cloves fresh garlic
- 1/2 cup walnuts
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp salt
Directions
- Step 1 Place all ingredients in a food processor and process until smooth. Add 1 tbsp water at a time until desired consistency is achieved.
- Step 2 Store leftovers in a glass jar for up to 5 days.
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