This raw vegan broccoli pesto recipe tastes like a conventional basil pesto recipe that you’re used to but has all of the nutritional benefits of raw broccoli. I love broccoli pesto pasta and with this recipe I’m spiralizing raw zucchini noodles to make this dish low carb and grain-free. The secret to making an incredible dairy-free pesto and replicating the flavor of aged parmesan is using sweet white miso or chickpea miso paste. It is just incredible. I have served this broccoli pesto to many a dinner guest, and none of them have none that this pesto was dairy-free.

Raw broccoli is one of the number one detox foods we can eat. But, I really hate raw broccoli and struggle to include it in my diet. But, I’ve found some really tasty ways to enjoy it and this broccoli basil pesto dish is one of them! (Also, check out my creamy raw broccoli salad which is epic!)

So, here’s why you should include organic raw broccoli in your diet as much as possible. Broccoli is rich in compounds called glucosinolates, and is particularly loaded in one kind, glucoraphanin, which the body converts to the detox phytonutrient sulforaphane. An enzyme called myrosinase (found in broccoli, mustard, radish, and horseradish) aids this conversion. Sulforaphane is literally detox dynamite!

Broccoli also contains antioxidant vitamin C and E, as well as the magical anti-aging glutathione that so many people are taking in supplement form. It’s also chock-full of alkaline-forming minerals (magnesium, zinc), flavonoids, carotenoids, omega-3 fatty acids, vitamin K, folate, iron, and fiber which helps broccoli to oxygenate the blood, combat inflammation, aid iron absorption, and support healthy digestion.

So, hop into raw broccoli as much as you can.