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–+ servings

Lemony Basil Pesto Made with Broccoli Sprouts

This vibrant, nutrient-packed pesto combines the bright flavors of fresh basil and lemon with the superfood power of broccoli sprouts, creating a delicious and versatile sauce that's perfect for pasta, sandwiches, and more. This recipe makes 1 cup of pesto.
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Servings 16 Tablespoons
Calories 72 kcal

Equipment

  • 1 Food Processor

Ingredients
  

  • 2 pieces fresh garlic cloves or 3 roasted garlic cloves
  • 2 cups fresh basil leaves
  • 2 cups broccoli sprouts
  • ¼ cup olive oil
  • 2 tablespoon lemon-infused olive oil
  • ¼ cup pine nuts
  • ¼ cup shaved Parmesan cheese
  • ¼ teaspoon sumac
  • ¼ teaspoon salt

Instructions
 

  • If using roasted garlic, prepare it in advance by cutting the top off a head of garlic, drizzling with olive oil, and wrapping in parchment paper first, then foil. Roast at 400°F for 30-40 minutes until tender and golden. Let cool, then squeeze out the cloves.
  • In a food processor, pulse the garlic (roasted or fresh) until finely minced.
  • Add the fresh basil and broccoli sprouts to the food processor. Pulse until the greens are finely chopped.
  • With the food processor running, slowly drizzle in the olive oil and lemon-infused olive oil through the feed tube. Process until the mixture becomes a smooth paste.
  • Add the pine nuts, shaved Parmesan cheese, sumac, and salt to the food processor. Pulse a few times until the nuts are chopped and all ingredients are well combined.
  • Taste the pesto and adjust seasoning as needed, adding more salt, sumac, or lemon-infused olive oil to suit your preferences.
  • Transfer the pesto to a jar or airtight container. If not using immediately, pour a thin layer of olive oil over the surface to prevent browning.

Notes

  • Using pine nuts and Parmesan contributes most of the fat and protein.
  • Nutrition may vary slightly depending on the exact size of basil leaves, broccoli sprouts, and whether garlic is roasted.
  • For a lower-fat version, reduce olive oil slightly or swap part of it for water or lemon juice.
  • Store the pesto in the refrigerator for up to 5-7 days, or freeze in a freezer bag or ice cube trays for easy portioning and longer storage.

Nutrition

Serving: 1tablespoonCalories: 72kcalCarbohydrates: 1gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 70mgFiber: 0.5gSugar: 0.2g
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