Change up your pesto by using one of the most powerful superfoods available broccoli. The Vitamin C and the sulforaphane in broccoli make it a great antihistamine vegetable to add to your diet.
Blanching the broccoli first helps to break down the enzymes, making it more digestible, and will help it keep a bright green color. I do recommend taking the extra few minutes to do this step.
This Orange Broccoli Pepita Pesto is dairy-free, gluten-free and is fun wherever you would use classic pesto including as a sandwich spread, over roasted veggies, or just as a dip.
Orange Broccoli Pepita Pesto
1 heaping cup broccoli pieces
1/2 cup fresh basil
1/4 cup toasted pumpkin seeds
2-4 tbls extra-virgin olive oil
1 orange, zest and juice (at least 2 tbls juice)
1 large garlic clove, smashed & roughly chopped
1/2 tsp pink or salt
Bring a medium pot of water to a boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds. Use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain.
Place the broccoli into a food processor with the basil, pumpkin seeds, orange zest and juice, garlic, salt and 2 tablespoons of olive oil. Pulse until well combined adding additional olive oil as needed to get to desired consistency. Adust salt to taste.