MJ and Hungryman - Austin, TX Registered Dietitian Nutritionist

Nut-Free Broccoli White Bean Pesto

This nut-free broccoli white bean pesto packs in so many nutrients with minimal effort! It’s a great way to incorporate veggies and important nutrients, like iron, into your baby and toddler’s diet. Quick and easy, fresh, and packed with flavor, it goes perfectly with pasta, sandwiches, pizza, vegetables, salads, and so much more! 

I absolutely adore pesto. It’s such an effortless and delicious way to enjoy fresh ingredients, and its versatility with both the ingredients and uses is unmatchable. Typically, it’s made with fresh basil, pine nuts, olive oil, garlic, and cheese, BUT it’s so much fun to put a twist on the classic, no?

Let’s see..currently, I’m thinking kale, arugula, parsley, red peppers, avocado, pine nuts, walnuts, almonds, pumpkin seeds, gouda, cheddar cheese…you get my point.  Endless possibilities! I highly encourage you to have fun experimenting with different greens, nuts, and cheeses!

Having said that, I honestly never thought I’d experiment with adding broccoli, but here we are! Broccoli pesto. I used frozen ones because when it thaws, it’s not as crunchy as the fresh ones. That means I don’t have to cook it before adding it to the food processor, and this toddler mom totally welcomes the shortcut! If you want to use the fresh ones, I’d recommend steaming them first. Spinach is also a great leafy green veggie to add because it’s mild in flavor. It’s a great one to start with, and if you’re feeling adventurous like me, try venturing out and experimenting with other greens. I’d probably add less though just so the flavor isn’t too overpowering.

spread it on pizza, pasta, sandwiches, veggie, mix it into dips (like Greek yogurt, guacamole), drizzle over scrambled eggs, mix into salad dressings, use as a marinade for meat or fish. I’m pretty sure I’ve left out something.

Print
Broccoli White Bean Pesto
 
Ingredients
  • 2 cups frozen broccoli florets, thawed
  • 1 garlic clove (can use garlic powder - about a ¼ teaspoon or so)
  • ½ cup packed basil leaves
  • 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed (can use other white beans)
  • 1 cup packed spinach
  • ½ teaspoon ground cumin
  • 1 tablespoon lemon juice
  • ¼ cup water
  • ¼ cup grated parmesan (can add less, leave out all together, or add nutritional yeast)
  • 3 tablespoons olive oil
Instructions
  1. In food processor or blender, process all the ingredients, scraping the sides periodically, until blended and smooth
  2. While the machine is running, add the olive oil.
  3. Can add more oil/water if thinner consistency desired.
Notes
If you want to use the fresh broccoli, I’d recommend steaming them first

 

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Comments

  1. Awesome! I can’t wait to try this! Do you happen to know how long it’ll last in the fridge?

    • Yay! Hope you guys enjoy! It can keep in the fridge for up to a week. I’d drizzle some oil over the top and then seal. I also like to freeze them in ice cube trays so I can just pop out however much I need!