Broccoli Avocado Pesto
Broccoli? Avocado? Thats not pesto… Pesto is traditionally a mixture of basil, garlic, pine nuts, and Parmesan cheese.
This Broccoli Avocado Pesto is a lemony and light take on the original that’s also perfect for spring. Adding sun-dried tomatoes adds sweetness to each bite, and the pine nuts are rich and provide a little crunch. Serves 4 to 6
1 box dried whole wheat linguine
For the Pesto:
- 3-4 cups broccoli florets, steamed
- 1 avocado
- 4 cloves roasted garlic
- juice of 1 lemon
- 2 teaspoon white miso
- 1 teaspoon umeboshi pate
- 2 teaspoon nutritional waste
- 1/2 cup fresh parsley leaves
- 2 teaspoons dried thyme
- 1 tablespoon dried Italian herb mix
- roasted red pepper flakes, optional
- salt and ground black pepper, to taste
- 8 sun-dried tomatoes, thinly sliced (rehydrated as necessary)
- 1/4 cup pine nuts, toasted
- zest of 1 lemon
- Bring a medium pot of salted water to a boil, and cook pasta until al dente. Drain pasta and return to the pot.
- Meanwhile, in a food processor combine all the ingredients for the Pesto until creamy.
- Toss cooked pasta in Pesto with sliced sun-dried tomatoes, and garnish with lemon zest and toasted pine nuts.