Vegan Lemon and Broccoli Pesto
- 1 broccoli head, broken into florets
- 50g pine nuts
- 2 cloves garlic, crushed
- 2 lemons, zest and juice
- 30g basil
- Olive oil
- Salt and pepper
An easy to prepare broccoli pesto pasta sauce that’s packed full of zingy lemon flavour and suitable for vegans.
- Combine the ingredients apart from the olive oil into a food processor and blitz. Slowly drizzle the olive oil until you have a smooth sauce consistency. Season to taste, then stir into freshly cooked pasta and serve.
For a cheesy edge, try adding a sprinkling of nutritional yeast flakes.