Creamy Pesto Broccoli
Description
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
Recipe by
Ingredients
Zucchini Pasta Ribbon
4-5 medium sized zucchini
Tender Broccoli
3.5 c Broccoli Florets
1 Tbsp Lemon Juice
2 Tbsp Grape seed Oil //or// Safflower Oil
1/4 tsp Salt
1/4 Black Pepper
Methods/steps
Zucchini Pasta Ribbon
1) Use either a spiral slicer or a vegetable peeler to create a ribbon noodle effect with your zucchini squash
Tender Broccoli
1) Toss all of the above together until the Broccoli has been evenly coated
2) Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can
3) Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)
4) Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet
5) Proceed to warm the Broccoli at 118 degrees F for 1 hour
6) When the Broccoli is finished warming set it aside in a bowl and get ready to make your pesto!
Creamy Carrot-Top and Chive Pesto
1) Into your food processor combine nuts and grind until thoroughly mixed
2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.
Additional Tips
As always, this dish can be enjoyed warmed or chilled: Click here to read about raw food warming methods using an oven or a dehydrator.
