Raw Broccoli Pesto Salad

This salad is delicious, full of flavour and so simple and easy! Part of this process requires the broccoli to rest in the sauce for a couple of hours before you eat it, and oh my goodness broccoli absorbs flavour so well!

Serves 4 | V GF DF RSF
Ingredients:
1 broccoli

Pesto Sauce:
1 cup cashews
3 cloves garlic
3 tbsp olive oil
1/3 cup of water
1/3 cup lemon juice
1 1/2 cups basil
2 tbsp nutritional yeast
2 1/2 tsp sea salt
1 tsp pepper

Toppings:
Pomegranate

Method:
1. Soak cashews in boiling water for 1 hour
2. Drain cashews and place aside
3. Roast 3 cloves of garlic and place aside
4. Slice broccoli in your food chopper into thin slices, or use a mandolin/knife and add to a large bowl
5. Add all the pesto sauce ingredients together in your blender and blend
6. Add 3/4 cup of the sauce and add to the bowl and toss together
7. Cover and refrigerate for 2 hours
8. Sprinkle with fresh pomegranate and enjoy!

Raw Broccoli Pesto Salad

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

This salad is delicious, full of flavour and so simple and easy! Part of this process requires the broccoli to rest in the sauce for a couple of hours before you eat it, and oh my goodness broccoli absorbs flavour so well!

Ingredients

• Ingredients:

• 1 broccoli

• Pesto Sauce:

• 1 cup cashews

• 3 cloves garlic

• 3 tbsp olive oil

• 1/3 cup of water

• 1/3 cup lemon juice

• 1 1/2 cups basil

• 2 tbsp nutritional yeast

• 2 1/2 tsp sea salt

• 1 tsp pepper

• Toppings:

• Pomegranate

Directions

• Soak cashews in boiling water for 1 hour
• Drain cashews and place aside
• Roast 3 cloves of garlic and place aside
• Slice broccoli in your food chopper into thin slices, or use a mandolin/knife and add to a large bowl
• Add all the pesto sauce ingredients together in your blender and blend
• Add 3/4 cup of the sauce and add to the bowl and toss together
• Cover and refrigerate for 2 hours
• Sprinkle with fresh pomegranate and enjoy!

Recipe Video