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Broccoli Sprout Pesto

This batch size yields about 1 cup pesto sauce and fits in a mini-size 3.5 cup capacity food processor.
Nutrition Information (average values, products can vary) for 1 tablespoon: 50 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 100 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugars, 1 g protein.
Prep Time 5 mins
Total Time 5 mins
Servings 16 Tablespoons
Calories 50 kcal


  • 3 medium cloves garlic peeled
  • 2 cups (70 grams) fresh broccoli sprouts
  • 2 cups (40 grams) fresh spinach leaves
  • 1/4 cup (40 grams) hemp seeds
  • 20 grams Parmesan cheese about 1/4 cup shaved slices
  • 1/2 teaspoon (3 grams) salt
  • 1/4 teaspoon dried red pepper flakes optional
  • 1/4 cup (53 grams) olive oil


  • In a food processor, first add the garlic cloves and pulse until minced. Add the broccoli sprouts and pulse again to chop the sprouts. Add the hemp seeds, Parmesan cheese, salt, optional red pepper flakes and spinach leaves, and pulse until they are partially chopped. Then drizzle in the olive oil and blend until smooth. Store pesto in the refrigerator and use within 4 days, or freeze for long term storage.