Superfood Pesto

Superfood Pesto Graded 2-8864

This time of year, I try put an extra focus into Immune Boosting Foods that help nourish and support my immune system. This is a delicious recipe for  Superfood Pesto created by Caroline Beaumaris who was one of the winners from my Healthy Chef Wellness Competition. I loved its simplicity and the fact that this pesto was so versatile allowing me to incorporate it into  so many of my healthy  recipes. Last night I spread it over a Margherita Pizza with a lush roasted tomato sauce and milky fresh Buffalo Mozzarella on a thin and crisp almond and sunflower crust. Tonight the leftovers will be served with a quick and simple organic egg frittata topped with sautéed kale and fine grated Parmesan.

What’s great about it:
The broccoli is full of alkalinising, anti-inflammatory and anti-cancer  phytonutrients called sulforaphane that work to support optimum health and protect against disease. It’s a true superfood rich in antioxidants, including vitamin C, E and CoQ10. Broccoli is also a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese. Herbs such as fresh parsley and basil are full of superfood goodness that are anti-inflammatory to the body. Parsley is rich in chemoprotective oils that can help neutralise carcinogens as well as chlorophyll that is the single most critical substance in plants that allows them to absorb light from the sun and convert that light into usable energy. Chlorophyll helps to nourish the digestive system, support detoxification and elimination and helps to alkalinise the body. Garlic and black pepper are anti-inflammatory and can stimulate digestion.

1 head broccoli
1 large bunch basil
1 bunch parsley
Generous handful baby spinach leaves
1 lemon
handful pumpkin seeds or your choice (raw sunflower seeds, almonds, walnuts or macadamia nuts)
60 g Parmesan – grated – optional but Delicious !
1 clove garlic, smashed
generous pinch sea salt
generous pinch ground black pepper
4 tablespoons cold pressed olive oil or a lovely lemon scented olive oil

Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped.
Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.
Add the juice of 1/2 a lemon, Parmesan, garlic and pumpkin seeds.
Season with sea salt and pepper the process again until combined and finely chopped.
Add olive oil and give your superfood pesto one last wiz.
Taste and adjust the flavours adding more lemon, salt or pepper if required.
Store in a glass jar in the fridge for upto 3 days.

Intensify the basil flavour by swapping parsley for more basil. (see this recipe for some variations)
Use in-between layers of oven baked lasagne and top with home made roasted tomato Passata.
Mix through zucchini linguini and heat in a hot pan until luscious.
Spread over a pizza base before baking and top with fresh tomato and Buffalo Mozzarella
Mix through steamed or roasted vegetables
Serve with fish or organic chicken.
Add to pumpkin soup or vegetable minestrone.

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14 Responses to “Superfood Pesto”
  1. Caroline B says:

    Thanks Teresa! I was so excited to win this. It’s a fabulously easy and delicious pesto I make weekly. Enjoy and thanks for the constant inspiration x

  2. Olivia says:

    I just bought a food processor. Now I can make pesto anytime. Thanks for sharing this delicious recipe ;-)

  3. Mary C says:

    Thanks for this recipe. I have made up a whole scrapbook of my favourite recipes from your website – I print them out. I add my comments or any changes. They are ALL winners for family and friends alike. I’m vegan and I find the recipes suit both me and my (non-vegan) family. Thanks for posting them. (I also have all your books and have bought some as gifts).

  4. Keren says:

    Great recipe! Love the immune booster and anti-inflammatory properties of this pesto. Using broccoli in pesto is a brilliant idea! Can’t wait to make this with vegan parmesan!!!

  5. Heidi says:

    Hey Teresa

    Your dinner last night sounded amazing. I’m interested in the almond and sunflower crust, have you published anywhere :-))) thank you. love your blog x

  6. Sally says:

    Yum! Made this tonight to go with a combo of spelt & buckwheat pasta with chargrilled zucchini & chorizo!

  7. Janet says:

    This sounds amazing – can hardly wait to try it out. I also am very interested in the yummy sounding crisp almond and sunflower crust pizza base. Where do I find this recipe??? Thanks again for sharing all these great recipes.

  8. Mel says:

    This is delicious. I’m using it on wraps & pizza. Anyone worked out the calories & nutritional value?

  9. Jess says:

    Sounds delish! How long does it last in the fridge??

  10. Janet says:

    Wow!! I made this pesto a few days ago and am amazed how versatile it is. We have tried it on gluten free crackers with a small amount of cheese on the top (looks and tastes fantastic), on toast with a poached egg on top (super yummy), melted on top of steamed vegetables (fabulous!) and I have yet to try it on the almond and sunflower pizza base. Not sure if it will freeze well? But it would be great if it does, as it will be handy healthy item to keep to hand. Thanks for another great recipe, Teresa.

  11. Bek says:

    This is delicious! Just served it to my 4 and 7 year old sons who loved it. So vibrant and fresh.

  12. Kym says:

    Another winner! My husband and I loved this, ate it from a spoon! My 5yr old happily ate it (after adding a little extra lemon and a dollop of cream). Thank-you for the recipe

Check out what others are saying...
  1. [...] The third winning entry was by Caroline Beaumaris from Singapore for her Superfood Pesto. See the recipe [...]

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