Broccoli Pesto Recipe

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Ingredients:

Serving

2 cups broccoli, chopped small
1/4 cup olive oil
3 tbsp lemon juice
4 large garlic cloves, peeled and diced
2 tbsp almonds, in small pieces
1 1/2 tbsp mayonnaise
garlic salt
pepper
dill

Directions:

Break down your broccoli into small florets. Peel and chop the stems. If you are making the Broccoli and Green Bean Quinoa, start with 5 cups of Broccoli and use the stems and less attractive florets for the pesto.
Boil the broccoli until cooked through. Drain.
Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly.
Chill and serve with pasta, vegetables, bread, etc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.97 Kcal (594 kJ)
Calories from fat	121.87 Kcal
		% Daily Value*
Total Fat	13.54g	21%
Cholesterol	1.45mg	0%
Sodium	35.38mg	1%
Potassium	146.79mg	3%
Total Carbs	4.4g	1%
Sugars	0.99g	4%
Dietary Fiber	1.9g	8%
Protein	2.35g	5%
Vitamin C	32.7mg	55%
Iron	0.7mg	4%
Calcium	40.6mg	4%

Amount Per 100 g
Calories	183.35 Kcal (768 kJ)
Calories from fat	157.38 Kcal
		% Daily Value*
Total Fat	17.49g	21%
Cholesterol	1.87mg	0%
Sodium	45.69mg	1%
Potassium	189.57mg	3%
Total Carbs	5.69g	1%
Sugars	1.28g	4%
Dietary Fiber	2.46g	8%
Protein	3.04g	5%
Vitamin C	42.2mg	55%
Iron	0.8mg	4%
Calcium	52.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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