Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
To a dry pan on low heat, add pine nuts. Toast for 3 to 5 minutes until golden brown, stirring frequently. Remove from heat and transfer to a plate to cool.
Meanwhile, to a food processor or high-speed blender, add broccoli, basil, oil, lemon juice, yeast, garlic, salt and pepper flakes. Blend to a thick paste. Add pine nuts and just enough water to blend the mixture into a smooth sauce (2 to 3 tbsp). Refrigerate pesto until ready to use.
This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.
Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.
Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat, while creamy avocado adds a rich, velvety texture.
We’re always on the lookout for fresh new ways to enjoy kale, and this twist on pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed lasagna as a fun, nutrient-rich alternative to tomato sauce.
This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.