Broccoli Pesto
Mar 08, 2025
Finding new ways to add more prebiotic veggies into everyone diets can be tricky! Hiding them in ‘pesto' is a great way to go about it.
Ingredients
2 cups broccoli florets
2 medium shallots
2 cloves garlic
3 tbsp. olive oil
Juice of 1 lemon
1/2 cup fermented nut butter
Salt to taste
Method
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Place all the ingredients in a food processor or blender and process until smooth and creamy. Pesto will last in the fridge for up to 1 week in a glass jar, with the top layer covered in extra oil.
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You could try having “Pesto Zoodles” or use your pesto on top of baked fish or as a side to scrambled eggs for brekkie.
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