Posted on August 23 2022
Pesto Riced Broccoli
- 1 large head of broccoli
- 50 grams fresh basil
- 1 tbsp cashew parmesan (optional) Juice from 1/2 lemon
- 5-6 walnuts
- 3-4 garlic pods
- Salt and pepper to taste
- 1/4 cup almond milk
- Add broccoli florets to a food processor and process till the broccoli florets are broken down into fine pieces resembling rice. Scrape the sides of the food processor and process again. Process the broccoli florets in batches if required. Once done set the mix aside.
For the pesto sauce, in a blender, add in basil, vegan parmesan, walnuts, lemon juice, salt and pepper. Blend till the ingredients are finely broken down and then add in 1/4 cup almond milk and blend again to form a smooth paste.
- To a pre-heated pan, add in the broccoli rice and stir gently. Cover the pan with a lid for 2 minutes and cook. Remove the pan off the heat and mix in the pesto sauce.
- To make this a full meal, serve the broccoli rice with quinoa and steamed tofu.