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Broccoli, lemon and sunflower seed pesto recipe

Broccoli, lemon and sunflower seed pesto recipe

4 ratings

In partnership with Diabetes UK

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

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