Ingredients
Units
Scale
- 1/2 pound (1 small head) of broccolini;
- 1 cup of spinach;
- 1 cup green of basil leaves;
- 2 cloves of garlic;
- juice of 1/2 of lemon;
- 1/2 cup of walnuts;
- 1/3 cup of Extra Virgin olive oil;
- 1/2 tsp of salt
- 1/4 tsp pepper
Instructions
- Slightly toast the walnuts. We recommend using sprouted nuts, but you can also soak the nuts yourself. Check out our handy tips on how to soak nuts to enhance your overall Broccoli and Walnut Pesto experience.
- Thoroughly wash broccoli, spinach, and basil. Drain them a bit. Cut the broccoli into medium-sized pieces and remove all the hard stems from the basil.
- Transfer all the ingredients, except water, to a food processor. Pulse until you get a slightly uneven consistency for the dip.
- Adjust the consistency by adding 2-4 tablespoons of cold water.