Ingredients:

• 1 large head of broccoli, cut into florets
• 1 generous handful of kale
• 1 bunch fresh basil
• 3 TBSP toasted pine nuts
• 1 clove garlic
• 2 TBSP miso paste
• 3 TBSP olive oil
• 1/4 c water

Directions:

• Steam or boil the broccoli (5-10 min max in boiling water)
• Meanwhile, toast the pine nuts: add to a non-stick frying pan (no need for oil – they don’t stick) and move them around so they don’t burn. It goes pretty fast – a few minutes at most.
• Strain broccoli, and add to a food processor with the rest of the ingredients
• Whizz, whizz, whizz and… Ta da! You’re done!

This yields about 2 cups of a delicious pesto sauce, at about 55 cal/TBSP.

It’s really tasty on top of quinoa with some sriracha (Honestly though… What does NOT go with sriracha?!).

I like to add shredded lettuce for bulk and crunch. It makes for a really satisfying dinner at about 350 calories (1/3c cooked quinoa + 2 TBSP pesto).

Perfect for those down meals if you’ve overdone it the day before 😉

Equally nice+low in calories served cold with some zucchini noodles: