Broccoli Pesto with Capers
If you didn’t yet know that I’m a pesto fiend… here’s extra proof! And if you aren’t sick of pesto yourself yet, I present to you the latest green sauce innovation to hit my fridge – Broccoli Pesto with Capers!
Why broccoli?
Broccoli is a delicious cruciferous vegetable containing mega amounts of essential nutrients, including:
- Sulphur – anti-inflammatory, essential for liver detox pathways, fungicide, vermicide, etc.
- Vitamin C – 135% of RDA in 1 cup raw
- Vitamin K – 115% RDA in 1 cup raw
- Folate – 14% RDA in 1 cup raw
- Carotenoids – anti-inflammatory, antioxidant, cell-signalling, etc.
- Decent amounts of some minerals, some omega 3 and 6, and water, and more
Digestive issues?
Steaming broccoli for 4-5 minutes has been shown to actually increase bioavailability of nutrients like vitamin C and sulphur. A quick steam will also make digestion of any hard cruciferous veggies much easier. If you are sensitive to sulphurous veggies, try a quick steam before adding broccoli to the food processor with the other ingredients.
Goitrogens
If you’re avoiding goitrogens for a thyroid condition, generally my advice would be not to worry. However, if you are worried, lightly steaming your broccoli may decrease any goitrogenic effect. For more on goitrogens and thyroid, see here.
Recipe Notes
Delicious, salty capers are a favourite of mine for boosting the flavour profile of many dishes. I love them with salmon, lemon, roasted pears, fennel, and pizza. Turns out they’re also miraculous with broccoli – the salt melds with the edgy broccoli to produce a depth of flavour that I didn’t know broccoli was capable of. Try it – I think you’ll be pleasantly surprised!
Raw broccoli results in a crunchier texture to this pesto (which I love!). If you prefer a smoother consistency, try steaming the broccoli light – about 5 mins – before adding to the blender.
You can also adjust the amount of oil if you need to. As always, non-dairy pestos, such as this, are quite customisable!
Broccoli Pesto with Capers
Course: AIP, Condiments, Dairy-free, Paleo, Recipes, Vegan4
servings10
minutesThis recipe was inspired by a broccoli and sun-dried tomato pesto made by Ellie of Whole Happy.
Ingredients
1 c. fresh basil leaves
1 c. broccoli florets, stems removed (steamed 5 mins if desired*)
1/2 c. extra virgin olive oil
1/2-1 Tbsp capers
1 clove garlic, optional
Splash lemon juice, to taste
Method
- Steam broccoli about 5 mins if desired (see notes above*).
- Place broccoli and all other ingredients in a food processor or blender. Whiz away until blended, scraping down the sides as needed.
- Store in a glass container in the fridge for up to a week.
7 Comments
gushes
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Emily
Thank you so much! I used to operate under the name Living Lovely Autoimmune – perhaps that is what you saw before? Either way, I’m thrilled you’re here! 🙂
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KELLY
I REALLY LOVE YOUR RECIPES, BUT I CAN’T SEEM TO GET YOUR BLOG BY EMAIL, TRIED SEVERAL TIMES TO SIGN UP, BUT NOTHING HAPPENS, TRIED TO FIND YOUR CONTACT INFORMATION, BUT I COULDN’T FIND IT EITHER, WOULD LOVE TO GET YOUR WONDERFUL RECIPES & INFORMATION.
Em
Hi Kelly, you are so sweet, thank you! I don’t have emails set up at this time, however, I did think you could get emails from wordpress itself, so I will look into that. I don’t post very often at the moment, as things are changing over here a bit, but I will keep you posted as things go along 🙂 You are also welcome to follow me on Facebook and Instagram, where I ALWAYS share if I have a new post! xo
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Sara | mshealthesteem.com
And I need to make this stat! Amazing work Em. I’m drooling on my phone over here 🤩😋. I adore that you used broccoli. And I love everything else you threw in the mix. Thanks for sharing your goodness 😘