Vegan RAW Broccolini and Walnut Pesto

This flavorful raw broccolini pesto sauce works wonders as a topping for homemade pizza, a pasta sauce, or a dip with something crispy. Packed with nutritional goodness, it’s delicious and a versatile addition to any meal. This dip is thicker than traditional pesto and doesn’t feature the signature Parmesan and pine nuts aroma, but it is still a vibrant and delicious accompaniment to your dishes.

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We adore playing around with dips and sauces because they have the magic to turn any ordinary dish into a delightful surprise. And in this realm, pesto reigns as a sophisticated green marvel. But it’s no longer just about basil and pine nuts! Pesto opens up a world of experimentation. One delightful creation from our culinary adventures is vegan and raw broccolini and walnut pesto sauce – easy to whip up and bursting with nutritional goodness.

Why broccoli?

Broccoli actively contributes to detoxification. This is thanks to:

• Indoles, which help balance the first phase of detoxification;
• Sulforaphane, which stimulates enzyme reactions in the second phase of detoxification.

Incorporating broccoli into your cooking can boost your immune system, support digestive health, and promote overall well-being. Whether steamed, roasted, or blended into sauces, broccoli is a versatile ingredient that enhances both the flavor and nutritional value of your meals.

Vegan Broccolini and Walnut Pesto Ingredients:

• Broccoli or Broccolini : is a key ingredient here, so it’s crucial to use the freshest possible option. Opt for baby broccolini for its perfect taste characteristics, offering a fresh, soft, crispy texture and a deep green colour that elevates the overall dish.
• Spinach: although optional, it adds a refreshing green element to the pesto, enhancing both its flavour and nutritional profile.
• Basil leaves: contribute a signature aroma and distinct taste that is essential for authentic pesto flavour.
• Garlic: brings a savoury depth of flavour, complementing the other ingredients perfectly.
• Lemon juice: adds a zesty and refreshing touch.
• Walnuts: provide an earthy richness and add body to the sauce, enhancing its overall texture and complexity.
• Extra Virgin olive oil: contributes to the creaminess of the pesto and adds beneficial healthy fats.
• Salt: just a pinch of salt serves as a natural enhancer, bringing out the flavours of the other ingredients.
• Pepper: while optional, a sprinkle of pepper adds a subtle burst of flavour, enhancing the overall taste profile of the pesto.

Step-by-step:

1. Slightly toast the walnuts. We recommend using sprouted nuts, but you can also soak the nuts yourself.
2. Thoroughly wash broccolini, spinach, and basil. Drain them a bit. Cut the broccoli into medium-sized pieces and remove all the hard stems from the basil.
3. Transfer all the ingredients to a food processor. Pulse until you get a slightly uneven consistency for the dip. If you need to adjust the consistency simply add 2-4 tablespoons of cold water.

Some handy tips to enhance your Broccoli and Walnut Pesto experience:

• Freshness plays a crucial role here! The freshest young broccolini will greatly affect the outcome!
• It is very important to wash everything properly, as this is a raw dish and does not require thermal cooking. However, make sure you don’t soak the broccoli or broccolini for too long, as it will give an intense sulfur smell.
• This recipe does not require pre-cooking the broccoli. However, if desired, you can steam or blanch it in boiling water for just 1-2 minutes. This will make the taste a bit more tender and the colour even brighter.
• For the best results, soak the walnuts in water with a tablespoon of natural apple cider vinegar for around 8 hours or overnight. Afterward, drain and rinse the nuts. Dry the nuts in a slightly open oven at 150-170°F (80°C). Soaking helps eliminate any bitterness from the walnuts, which significantly impacts the flavour of the sauce. It also helps reduce the amount of phytic acid, a natural component found in nuts and many other pants. While phytic acid serves as a protective mechanism for plants, it can also hinder the absorption of minerals like zinc and iron within our body.

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