Broccoli Pesto Boost | Broccoli Pesto with Sunflowers Seeds | Nutritious & Delicious

I hope everyone has been enjoying the week! We have been spending time cooking a lot of warm-cozy meals. It's very-very cool around here. During this time of the year I love eating a nice warm bowl of pasta with lots - lots - LOTS of pesto! (I bet you love pasta + pesto too!). I don't know but somehow it seems to have a more intense flavor in winter/ cool days than any other season of the year. Don't you think so too?

Anyway, I made a nice big bowl of broccoli pesto this week but for this particular pesto I like using 'sunflowers seeds' instead of pine nuts, they "give the broccoli a wonderful delicate flavor and they add a nice crunchy texture to the pesto too''. It's very addictive!!! So today I want to share with you this broccoli pesto recipe, very simple to make and full of flavor + it's quick and tremendously versatile. Not to mention a great advantage + delicious way to get more greens into our diet.

Some ideas to combine this "nutritious pesto" (besides pasta) includes:

fish, chicken, red meat, and did I mention that it is also GREAT as a snack...it's the perfect boost before lunch/ afternoon or before dinner. Just spread on your favorite bread and enjoy every bite!  HAVE A GREAT WEEKEND!

BROCCOLI PESTO with SUNFLOWERS SEEDS

If you are trying to avoid dairy products or you don't consume them, parmesan cheese is not necessary here. This is equally delightful with or without cheese!

2 C. Broccoli cuts into florets

3 Tbsp. Sunflowers Seeds, soak for about 20 minutes before using 

1 or 2 Garlic cloves

Lemon juice, about a half a lemon

Parmesan, grated (optional, not necessary)  

Salt, to taste

2-3 Tbsp. Olive oil  

Preparation: 

Cook broccoli florets in boiling water until tender. Drain well. In a food processor {or blender} add all ingredients, process until creamy and smooth. Store in a sealed container. This will keep well in the fridge for one week.