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All-Purpose 5-Veggie Pesto Sauce

Zucchini, broccoli, kale and garlic are cooked down and blended with loads of parsley, basil and walnuts to form a creamy, herby pesto sauce that is secretly really healthy (vegan, paleo and Whole30 compliant, too).

Course Appetizer, Main Course, Side Dish
Cuisine American, Farm to Table, Italian, Paleo, Vegan, Whole30
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 people
Calories 201 kcal
Author melanie

Ingredients

  • 1/4 cup + 1 tbsp olive oil
  • 2 tbsp garlic
  • 3 zucchini
  • 1 1/2 cups broccoli
  • 2 cups kale stems removed
  • 1/4 cup vegetable stock
  • 1/2 cup basil fresh
  • 1 1/2 cup parsley fresh
  • 1 1/2 lemons
  • 1/2 cup walnuts
  • 1/2 tsp salt

Instructions

  1. Add 1 tbsp of olive oil to a skillet over medium heat

  2. Add 2 tbsps garlic, saute until golden-brown (about 2 minutes)

  3. Chop zucchini into 1/2 inch slices, add to skillet and cover for 10 minutes

  4. Add 1/4 cup stock, 1.5 cups broccoli, 2 cups kale to skillet, cover and let simmer on medium-low for 20 more minutes, stirring occasionally

  5. While vegetables simmer, add 1/2 cup walnuts to food processor and pulse. Slowly drizzle in 1/4 cup olive oil until a butter-like consistency is formed.

  6. Add 1/2 cup basil, 1 1/2 cups parsley to food processor and turn on, stopping to scrape down edges periodically until completely blended

  7. Add juice of 1 1/2 lemon, 1/2 tsp salt and 1/3 of vegetable mixture to food processor and blend. Add remaining vegetables 1 cup at a time until a rich sauce is formed.