Pesto sauce has its origin in the Italian region of Liguria, the capital of which is Genoa. For this reason, the name "pesto" comes from "pestare", which in Genovese means "crush in a mortar", which is how traditionally this sauce had been made since the sixteenth century.
Although it is a sauce that is often used to accompany pasta, this pesto is also ideal for dressing seitan, salads, vegetable skewers, and even for dipear or toast on toast.
In addition, broccoli pesto is rich in proteins , beta carotene (which are transformed into vitamin A ), vitamins C , B1 , B6 and B9 or folic acid , fiber , omega 3 and omega 6 fatty acids, calcium , copper , phosphorus , iron , magnesium and potassium .
Below you can see what ingredients you need and the steps to follow to make this versatile sauce.
|For 2 people
- 150 gr. broccoli
- 25 gr. pinion
- 80 ml. extra virgin olive oil
- 1 clove of garlic
- 2 spoons of nutritional yeast
- 1 pinch of salt
- Wash and boil the broccoli flowers for 3 minutes. Meanwhile, we peel and chop the garlic.
- When we have the cooked broccoli, we drain it very well, we put it in the glass of the picadora with the rest of the ingredients and we chop everything until it is well mixed.
- Finally, we can consume it as is or put in the fridge for a few minutes so that when serving it has the optimum temperature.
- The pine nuts can be substituted by any other dried fruit that you like, such as almonds or cashews.
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