Low Fat Broccoli Pesto

Maybe you have planted your own basil this year? Maybe you dream of making pesto from your own basil? Maybe making pesto with your own basil would leave your plants totally naked and depressed? I have this problem and that's why I made a pesto with less basil and more green vegetables. The good side effect is, that you won't need any additional oil for this pesto. The only fat in there comes from the pumpkin seeds.


  • 200 g ( 2 1/2 cups) broccoli, chopped
  • 140 g (1 1/3 cups) snap beans, chopped
  • 1 clove garlic
  • 1/2 tsp oil
  • 30 g (4 /2 T) pumpkin seeds
  • 10 g (1/3 cup packed) fresh basil leaves*
  • 2-3 T water
  • 1 T light miso
  • 1 T nutritional yeast (optional)
  • salt & pepper to taste

* I used a mixture of Thai basil, regular basil, and red basil.


Step 1

Cook broccoli and beans in a small amount of water until soft. Rinse and set aside.

Step 2

Heat oil in a small pan and cook garlic for a minute until slightly browned.
Grind pumpkin seeds in a food processor, add water, garlic, and basil. Pulse for 30 seconds, then add miso, nutritional yeast, and vegetables. Pulse until creamy. Add salt and pepper to taste.

Serve with your favourite pasta and decorate with some pumpkin seeds and red or green basil leaves.

Reprinted with permission from Constanze Reichardt of Seitan is My Motor.
Photograph © Constanze Reichardt.

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