Creamy Pesto Broccoli

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The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae’s Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!




Zucchini Pasta Ribbon

4-5 medium sized zucchini

Tender Broccoli

3.5 c Broccoli Florets

1 Tbsp Lemon Juice

2 Tbsp Grape seed Oil //or// Safflower Oil

1/4 tsp Salt

1/4 Black Pepper

Creamy Carrot-Top and Chive Pesto

1/4 c Almonds1/4 c Macadamia Nuts1 c packed Carrot-tops1/2 c Chive //or//Green Onion1 Tbsp minced Garlic2 Tbsp Lemon Juice2 Tbsp Water*1/4 c Grape seed Oil //or// EV Olive Oil1/4 tsp Salt*Set the Oil aside (don't add it yet!) and proceed to puree all of the above ingredients together

Finishing TouchRoma or Heirloom Tomatos chopped and mixed with pasta to taste









Zucchini Pasta Ribbon

1) Use either a spiral slicer or a vegetable peeler to create a ribbon noodle effect with your zucchini squash

Tender Broccoli

1) Toss all of the above together until the Broccoli has been evenly coated

2) Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can

3) Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)

4) Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet

5) Proceed to warm the Broccoli at 118 degrees F for 1 hour

6) When the Broccoli is finished warming set it aside in a bowl and get ready to make your pesto!

Creamy Carrot-Top and Chive Pesto

1) Into your food processor combine nuts and grind until thoroughly mixed

2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.






As always, this dish can be enjoyed warmed or chilled: Click here to read about raw food warming methods using an oven or a dehydrator.


SarahfaéAbout Sarahfaé

Sarahfaé is the creator of the raw vegan recipe site, Addicted to Veggies
Nestled along the foggy coast of Eureka California she lives with her husband, two dogs, and two cats. Her favorite pastimes range from collecting antiques, playing music, fashion, personal fitness, and hanging out in the backyard of her cozy home sipping sun tea while reading through a stack of vintage cookbooks. On most days you’ll find her in the kitchen or lingering in the produce section of her favorite local natural foods store, in search of inspiration for new and exciting recipes. Addicted to Veggies fuels her to share her love of food, with a clear and simple message: Eat more fruits and veggies, and do it in a creative and tasty way! In addition to her weekly recipes at Addicted to Veggies, Sarahfaé also writes a bi-weekly article for The Chalkboard Mag, in which she features Raw Staple recipes and easy ways to incorporate them into your kitchen.  She has also taught a raw foods class, and is currently working on a three part class series as well as individual class options for introduction to raw foods. Sarahfaé’s dream job is working with underprivileged at risk youth, and she hopes in the future to run a raw food workshop getting the younger generation excited about a healthier and tastier future.

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