Monday, January 4, 2010

Spaghetti Squash with Raw Broccoli Pesto

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.


  1. Oh yum! Raw broccoli pesto sounds delish. I might give this a go.


  2. Thanks Seitahn.

    It 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.

  3. SV,

    That's a good question...the pesto was good in a healthy way, but since I used veggie broth instead of 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." :)

  4. I was gonna say...looks like it could've used a little dressing...

  5. Your pesto sounds great - I heart broccoli. It's about time I got crazy creative and made up some random pestos!

  6. Hi Niki,

    Thanks for commenting. Definitely...pestos are fun! Get crazy!


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