Pesto. What is it about pesto? It makes everything more delicious. Veggies, grilled chicken, pizza (yes I just said pizza…), it adds a flavor explosion for so many dishes. Something we love about pesto is that the base of it is fresh herbs which are packed with antioxidants, vitamins and minerals. As it turns out, pesto can play a big role in simple nutrition upgrades, something we love – adding in the good in any way we can. At Prescribe Nutrition, we like to upgrade the pesto itself: Broccoli Pesto. You’ll never know what hit you.
Here’s what you do. You take regular ol’ pesto, and you add in some green veggies that you may not get otherwise that day. Bam, you got yourself a nutrition upgrade. We used this broccoli, why? Well, I’d love to tell you. Here’s a few things you may not know about broccoli: it’s part of the cruciferous family of veggies – which also includes kale, cauliflower, cabbage, you know, the stuff Mom always wanted you to eat. A compound found in these veggies helps battle estrogen dominance (an all too common problem). They also have enzymes involved in detoxification which can clear excess (aka OLD) estrogens from the body. The fiber in broccoli keeps you regular, and I think we all know how important that is. Moms, why are they always right? Check out our broccoli pesto recipe below, we just made a MAJOR flavor upgrade to good ‘ol quinoa. You’ll never make pesto the same again. Promise.
We are talking all things food + hormones in the upcoming Get Balanced. We are psyched as we’ve given this program quite a facelift: new recipe packet, bonus podcasts, guest moderator and more. Get Balanced helps get you on the path of hormone balance. Expect live classes breaking down the how and why of what’s going on inside your body, specific protocols for each step, targeted nutrient and supplement support and, of course, guidance so you can Get Balanced. More recipes like this to help reshape the way you eat for the long haul. Mangia!
- 1 ½ cups fresh basil leaves, stems removed
- 1 ½ cups steamed broccoli, drained (you can also use fresh spinach, swiss chard or kale here)
- 1 clove garlic, peeled
- ¼ cup nutritional yeast
- 3 tablespoons raw pine nuts or walnuts
- ½ teaspoon sea salt + more as needed
- ¼ teaspoon red pepper flake
- Freshly ground black pepper ,to taste
- ½ cup extra virgin olive oil
- Place all ingredients except olive oil in the food processor or high speed blender. Blend until ingredients are finely minced.
- With food processor or blender running, slowly drizzle olive oil over the ingredients until emulsified. Add additional olive oil and sea salt if needed.
- Can freeze extra in ice cube trays to use later!