Basil Hemp Pesto with Quinoa Fusilli and Broccoli
Ingredients
- 1/2 head broccoli, cut into florets (with stem attached)
- 1/2 zucchini, cut into thick slices
- 1/2 Tbsp olive oil
- salt and pepper
Pesto
- 2 bunches fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 cup grated vegan parmesan (or sub for 1/4 cup cashews + 1/4 cup nutritional yeast)
- 1/3 cup hemp seeds
- 3 cloves garlic, minced
- 1/4 tsp salt
- Pepper, to taste
Preparation
Heat the skillet, then add olive oil and heat for 30 seconds. Layer vegetables on the surface, and season. Cook for 5 minutes, then carefully flip, seasoning again. Cook a further 3 minutes. Immediately turn off heat, and stir through pasta.
Pulse basil and hemp hearts in a food processor until chunky.
Add parmesan and garlic, and pulse 6-8 times, then turn on the food processor (so it's running) and pour in olive oil. Finally, transfer to a jar and stir in salt and pepper (you can store the extra pesto in the fridge).
