Raw broccoli and courgette pesto by Jack Munroe

Name: Raw broccoli and courgette pesto by Jack Munroe
Cuisine: Italian, Mediterranean, European
Ingredients: 100g broccoli, stems and all; 250g courgette, 50p; 50g spinach, fresh or frozen and defrosted (up to you whether to refreeze it if using defrosted spinach, I’ve been doing it for years with veg and never caught vegetable lurgies, but health and safety scaremongerers abound…), 7p; 100g bread, stale or otherwise or two white pittas to give it that nutty texture that’s so great about pesto, without any actual nuts; 100ml oil (I used sunflower); 30ml lemon juice – the bottled variety is fine

5 steps

(NUT-FREE) (VEGAN)

Updated at: Thu, 17 Aug 2023 12:06:00 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories196.7 kcal (10%)

Total Fat16.5 g (24%)

Carbs10.5 g (4%)

Sugars2.3 g (3%)

Protein2.8 g (6%)

Sodium91.9 mg (5%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

100gbroccoli

stems and all

250gcourgette

50gspinach

fresh or frozen and defrosted, up to you whether to refreeze it if using defrosted spinach, I’ve been doing it for years with veg and never caught vegetable lurgies, but health and safety scaremongerers abound

100gbread

stale or otherwise or two white pittas to give it that nutty texture that’s so great about pesto, without any actual nuts

100mloil

I used sunflower

30mllemon juice

the bottled variety is fine

Instructions

Step 1

The adults might like to add a clove or two of garlic and a pinch of salt, and non-vegans might want to lob in a load of hard strong grated cheese, but it’s perfectly delicious the way it is…

Step 2

Finely shop your broccoli and courgette, and roughly chop your spinach. Tear up your bread, and put the whole lot in the blender – pulse until it resembles a pesto. The wetness of the courgette should help it along, but if your blender is struggling, add the oil and lemon juice, and if it’s still struggling, a small slosh of water. The breadcrumbs will soak the liquid up anyway.

Step 3

Divide into jars or containers and store one in the fridge and one in the freezer for a cheat dinner for a later date. Serve over hot pasta, and enjoy.

Step 4

If you’re seriously suspicious about your kids eating ‘raw’ veg, then you can tip this into a pan and cook it off for a few minutes before tipping it over their pasta – but I find a good grating of cheese goes a long way in getting kids to eat anything (vegan cheese for vegans, obviously, and not so much for everyone else).

Step 5

And enjoy! You can play with the vegetables, and veg proportions – I just include enough broccoli to pass mine off as ‘broccoli sauce’ – and the Smalls are none the wiser.

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