Broccoli Pesto (with Roasted Sunchokes)
Prep time: 
Cook time: 
Total time: 
Serves: 4 c
Broccoli Pesto:
  • 2 heads of Broccoli (with stems) (or 4 heads of broccoli) (about 550g), chopped into 2 inch pieces
  • 4 Garlic cloves, roughly chopped
  • ¾ c Walnuts, soaked for 8-12 hours, drained and rinsed
  • 2 tsp Nutritional Yeast
  • ⅓ c Extra Virgin Olive Oil
  • Zest of one Lemon
  • 2 tsp fresh Lemon Juice
  • Sea(weed) Salt, to taste
Roasted Sunchokes:
  • 3-4 lbs Sunchoke, cut into bite-sized pieces
  • 2 tsp Extra Virgin Coconut Oil
  • Sea(weed) Salt, to taste
For the Pesto:
  1. Steam the broccoli until just barely cooked (a few minutes). If using stems, give them a one minute head start.
  2. Lay it out on a flat surface so that it cools quickly.
  3. In a food processor, throw in everything except for the broccoli until it is coarsely ground but with no big chunks.
  4. Add the steamed and slightly cooled broccoli and blend until coarsely ground.
  5. Adjust seasoning with sea(weed) salt until it tastes good to you.
  6. Cover and refrigerate immediately or sauté in a splash of water until it is warmed through and then toss with roasted sunchokes (or other roasted veggies, zucchini noodles, spaghetti squash, quinoa, literally whatever you want!)
For the Sunchokes:
  1. Preheat the oven to 350*F
  2. Cut up the sunchokes and toss them in the melted extra virgin coconut oil and a sprinkling of sea(weed) salt. Spread out on a parchment-lined baking sheet.
  3. Roast for 30-40 minutes (pausing once or twice to toss them around on the baking sheet) or until they soften.
Recipe by The Crushing Cancer Kitchen at