This vegan snack shows that pesto doesn’t have to just be for pasta – this vibrant broccoli and sunflower seed version makes a brilliant healthy dip served with plenty of fresh veg crudités.
- Steam the broccoli for 5 mins until just tender, then allow to cool in a colander.
- Once cooled, put the broccoli, basil, sunflower seeds and lemon zest and juice in a blender. Blitz briefly, then add the olive oil. Season and blitz again until smooth. If needed, add a splash of water until you reach the desired consistency. Serve the pesto in individual pots with the crudités. Store in an airtight container in the fridge (it will keep for 2-3 days).
Tip: Pack the pesto into sealable pots for a portable snack at work or school.
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