Dinner last night was baked spaghetti squash topped with some raw broccoli pesto, chard lightly cooked in veggie broth, some chick peas toasted in the oven with a sprinkling of Bragg's Liquid Aminos, and some raw mushrooms and carrots.
For the pesto, I blended 2 cups of chopped raw broccoli, 2 oz of raw walnuts, 1 garlic clove, a handful of fresh basil and two tablespoons of nutritional yeast. I used veggie broth instead of oil to bring it together...and I could have used more because it turned out kind of thick.
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Oh yum! Raw broccoli pesto sounds delish. I might give this a go.
ReplyDeleteTahn
Was it good?
ReplyDeleteThanks Seitahn.
ReplyDeleteIt is tasty and nutritious too...I'm steering clear of extra oil for a while, so I used veggie broth, but some good olive oil would make it a little yummier...also the broth was salted, so i didn't add any additional salt, but depending on tastes, may need more.
SV,
ReplyDeleteThat's a good question...the pesto was good in a healthy way, but since I used veggie broth instead of oil...it wasn't a lovely onctuous pesto. Also,might need more salt depending on tastes...the rest was simple, but good.
As my father in-law used to say: "Hunger is the best sauce." :)
I was gonna say...looks like it could've used a little dressing...
ReplyDeleteYour pesto sounds great - I heart broccoli. It's about time I got crazy creative and made up some random pestos!
ReplyDeleteHi Niki,
ReplyDeleteThanks for commenting. Definitely...pestos are fun! Get crazy!