Broccoli-kale pesto


  • 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


  • 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 😉

Quinoa-brocco-kale-pesto LRes

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