I get a Vegetable Only CSA box from Farm Fresh to You every other week. Normally I customize it (another awesome feature of Farm Fresh to You’s CSA program), but I’ve been so busy that I have been getting the default veggies. This is good thing, though, because then I get veggies I wouldn’t normally select.

Last night, I pulled out every vegetable in the fridge, that had been compiling for several weeks. I hate wasting food, so I was determined to cook EVERYTHING. And I did. So many dirty dishes. YAY for dishwashers!

While staring at the head of broccoli and fresh basil leaves from the box, I thought – A BROCCOLI PESTO SAUCE! Why not. I never heard of a broccoli pesto sauce before and felt inspired.

And the inspiration WORKED. I tossed my roasted spring root vegetables with the broccoli pesto sauce, and it was delicious. My friend had two servings, he loved it that much.

The next day, I tossed the pesto with zucchini noodles, which I topped with the leftover vegetables from the day before. Delicious.

Print Recipe Broccoli Pesto Sauce A simple but delicious recipe turning broccoli into a broccoli pesto sauce Ingredients 1 head Broccoli

bunch Basil Leaves

2 tablespoons Heavy Whipping Cream

1 tablespoon Olive Oil

Shredded Parmesan i used a parmesan/romano mix

Salt And Pepper Instructions Steam your broccoli until very tender

Add steamed broccoli and all other ingredients into Vitamix or food processor

Blend until smooth (I used a Vitamix)

Add salt and pepper to taste (important step)

Makes about one cup of pesto sauce. I consider about 2 tablespoons a serving – it depends on how much pesto you like on your food.

4 Net Carbs per serving (where one serving = 2 tablespoons).

Additional nutritional details for this recipe can be found on MyFitnessPal