// Broccoli Pesto Boost {Broccoli Pesto with Sunflowers Seeds}

I hope everyone has been enjoying the week! We have been spending time cooking a lot of warm-cozy meals. It's very cool around here. I love eating a nice warm bowl of pasta with lots of pesto in winter- somehow it seems to have a more intense flavor than any other season of the year.  

I made a nice big batch of broccoli pesto this week but for this particular pesto I like using sunflowers seeds instead of pine nuts, they give the broccoli a wonderful delicate flavor and they also add a nice crunchy texture to the pesto. So today I want to share my broccoli pesto recipe- something that I really enjoy making. It's quick, easy and tremendously versatile- not to mention a great advantage to get leafy green vegetables into our diet. I use it on pasta, fish, chicken, read meat, and as a spread on a warm piece of toasted bread before lunch or as an energizing snack in the afternoon ! HAVE A GREAT WEEKEND!

Broccoli Pesto with Sunflower Seeds Recipe Copyright aldentegourmet blog
Broccoli Pesto with Sunflowers Seeds
If you are trying to avoid dairy products or you don't consume them, parmesan cheese in not necessary here. This is equally delightful with or without cheese!

2 C. Broccoli, cuts into florets
3 Tbsp. Sunflowers Seeds, soak for about 20 minutes before using 
1 or 2 Garlic cloves
Lemon juice, about a half a lemon
Parmesan,grated (optional not necessary)  
Salt, to taste
2-3 Tbsp. Olive oil  

Cook broccoli florets in boiling water until tender. Drain well. In a food processor {or blender} add all ingredients, process until creamy and smooth. Store in a sealed container. This will keep well in the fridge for one week.