Broccoli, Parsley & Almond Pesto

I really try to avoid food waste! I literally see red when people throw away perfectly good groceries. Even when vegetables start to look a bit sad they’re perfectly fine to use. You can do so many thing out of veggies that are starting to get old. For example a delicious pesto.

I had some broccoli and parsley that were starting to turn yellow and sad. So I thought I turn it into a broccoli, parsley and almond pesto. And it turned out so good.

I did not cook the broccoli before putting it in the blender, since I wanted to keep the crunch. But if you prefer it more moist then just cook the broccoli for a few minutes before adding it to the blender.

Broccoli, Parsley & Almond Pesto

A delicious, fresh pesto made out of broccoli, parsley and almonds
Course Dip, Sauce
Keyword Dairy-Free, Gluten-Free, Oil Free, Vegan
Cook Time 5 minutes
Servings 8


  • 1 Broccoli head (I also used the stem) divided into smaller pices
  • 1 dl Almonds
  • A hand full of Parsley
  • 3-4 tbsp Natural yeast (can be replaced by parmesan if not vegan)
  • 2 Garlic cloves
  • 1 Lemon, juiced
  • Salt Salt, to taste
  • Black pepper freshly grounded, to taste
  • Water, to thin if needed
  • Olive oil if you want to use it (I did not use it. If you use olive oil you can skip the water)


  • Place all the ingredients except for the water in a food processor and blend until smooth. Stop the blenders to scape the sides a few times
  • I did run mine for 3-4 minutes before it was smooth

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