Broccoli & Avocado Pesto


This pesto is fresh and nutrient-dense. Supplying the body with the nutrients it needs to help support gut health and liver detoxification, two main areas that become extremely taxed by physical activity, as well as day-to-day living that can ultimately affect how we feel, our health, our performance in sport or fitness and our recovery.


Garlic contains a chemical called allicin that aids in the fight against toxins, as well as sulphur. Sulphur is an important compound required by the liver in the detoxification process. Garlic is best eaten raw to obtain all its benefits (antimicrobial, antibacterial), consuming garlic in a freshly made pesto or guacamole is a great way to consume it in its raw state. Of course it can also be added to tomatoes, olive oil and basil for a bruschetta topping.


Broccoli like garlic and those veggies in the cruciferous family, provides chemical compounds that help support the various pathways of liver detoxification, and increase liver enzymes to help protect the liver from insult such as the body's own internally produced antioxidant - glutathione.


Avocado together with general plant foods provide vitamins and minerals to help protect and support the functions of the liver together with fibre and healthful fats contained in olive oil, pine nuts and avocado to support gut health, assisting with digestive function, the colonisation of healthful gut bacteria and the reduction of local and systemic inflammation.


Broccoli & Avocado Pesto


300g broccoli florets, steamed and cooled

1 tbsp pine nuts

1 large handful of basil

1/2 avocado

2 large garlic cloves

2 tbsps fresh parmesan

Drizzle of olive oil


Steam broccoli and set aside to cool before adding to the food processor.


In the food processor, add pine nuts, basil, garlic, parmesan and avocado. Lastly, add the cooled broccoli. Blitz until the mixture forms a paste.


With the food processor still running, drizzle in olive oil until the thick mixture loosens. Season with salt and pepper to taste.


To make the above dish 🍝


🍅Roast piccolos (sweet cherry tomatoes) with olive oil, salt and pepper.


🥓In a skillet, gently cook the pancetta.


🧄In a boiling pot of water, cook pasta and drain. Add 3-4 large tablespoons of pesto and stir, add more if required. Place in a plate and top with pancetta and roasted piccolos.


The pesto can only be kept for a minimum of two days due to the fresh avocado...lemon juice may preserve it, otherwise, mix pesto with your fave mayo and use as a salad dressing, smear on a sandwich with chicken salad, use as a veggie dip or make pesto butter so slather over warm crusty bread.


To find out more about the importance of detoxification and what it can do for your health and performance - click here



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