Steamed Broccoli with Hemp-Pine Nut Pesto
Nutty, bright, and fresh, this simple side dish is a great way to prepare fall broccoli - especially the stems and leaves! Feel free to include the crowns too but if you’re looking for a preparation to use the stems and leaves, this recipe is for you.
Grain free - Gluten free - Vegan
Serves 2-4
1-2 crowns of broccoli, stems and leaves are welcome!
1/3 cup pine nuts
1/3 cup hemp hearts
Salt, pepper, and chili flakes, to taste
1 lemon, juiced
Hemp seed or olive oil, if desired
1 cup cherry tomatoes, halved
Make the pesto! Either in a mortar and pestle or a food processor (may have to double the recipe depending on size of food processor), crush / pulse the seeds with a pinch of salt, pepper, and chili flake, if using. Squeeze lemon and pulse or mix to combine until desired consistency and taste. Add hemp seed oil or olive oil to balance flavor if desired.
Strip leaves from the ribs, if using. Coarsely chop.
Use a vegetable peeler or paring knife to remove woody outer layer of broccoli stems, slice into 1/4” rounds.
In a steamer basket, place stems at the bottom and then the chopped leaves on top. Add broccoli florets to the top as well, if using.
Cover and steam for 4-5 minutes, taking care not to overcook.
When the broccoli is done, add to a bowl, add pesto, stir to coat. Add cherry tomatoes, and serve!