We have an absurd amount of fresh basil growing on our deck, so we're trying to use as much as possible before it gets too cold and I have to just start freezing god knows how much pesto... This was an excellent option.
Source: Liz Moody | Serves: 4 | Time: 30 min
Changes: just used vegan parm instead of the real deal to keep it vegan
2 tbsp EVO
1 cup raw, chopped #walnuts
1 medium yellow onion
A generous pinch of fine grain sea salt
3 cups fresh or frozen #broccoli (I used fresh)
3 cups vegetable broth (homemade to reduce sodium
4 small cloves of garlic, peeled with the woody end chopped off
2 cups loosely packed basil leaves
Juice of 1 lemon
Fresh ground black pepper
Shaved vegan parmesan (optional)
In a medium pot, warm the olive oil over medium heat. Add the walnuts, onion, and salt and saute until they’re golden brown.
Add the broccoli and the stock. Bring to boil, then reduce heat to simmer and cook until the broccoli is fork tender, about 5 minutes (longer with frozen broccoli).
Remove from heat and let cool slightly before transferring to a blender (alternatively, you could blend in the pot with an immersion blender).
Add the garlic, basil, and lemon juice and blend until smooth.
Add additional salt to taste, and top with fresh ground black pepper, parmesan if desired, extra basil or walnuts, and a drizzle of olive oil.