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
4
servings10
minutes10
minutesThis 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!
