Nutritional Wisdom with Carly Pollack

Broccoli Pesto

2 cups broccoli florets
2 medium onions, chopped
2 cloves garlic
1/4 cups extra virgin olive oil
1 medium lemon, juiced
1/2 cup cashews, soaked in water for 1-4 hours and drained
sea salt, to taste
black pepper, to taste

Lightly steam broccoli florets for about 1 to 2 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or transfer into an ice cube tray cover with cling wrap and freeze for up to 1 month.

1 Batch