Skip to content
Broccoli, lemon and sunflower seed pesto recipe

Broccoli, lemon and sunflower seed pesto recipe

0 ratings

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. See method

  • Serves 10
  • 10 mins to prepare and 5 mins to cook
  • 117 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 small head of broccoli (approx 350g), cut into florets
  • 30g pack fresh basil
  • 100g sunflower seeds
  • 1 lemon, zested and juiced
  • 50ml olive oil
  • selection of crudités (such as carrot sticks, mangetout, cucumber batons and pepper slices), to serve

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 8%
  • Sugars

    1g 1%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 3.4g Protein 3.6g Fibre 1.4g


  1. Steam the broccoli for 5 mins until just tender, then allow to cool in a colander.
  2. 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.

See more Healthy snack recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus