Yummy! Broccoli Pesto

If you’re tired of hummus and are looking for vegan sandwich spreads that are more exciting, you should try this delicious broccoli pesto!

The first time I ate this vegan pesto was at Coffee ‘n Oven, a nice restaurant with a cute little bakery in Canggu, Bali. I wanted to order a sandwich topped with radish, avocado and tomato (I just love this healthy combi!), but because it came with cream cheese , I asked the waitress to replace it with a vegan spread. I did not even know it existed, but the kind waitress served the sandwich with one of the most delicious dips I’ve ever tasted: vegan broccoli pesto. Of course I could not go home without the recipe, and I love to share it with you! And by the way, this pesto is Paleo, dairy free and gluten free.



  • 2 cups broccoli (chopped in small florets)
  • 1/4 cup water
  • 2 tbsp olive oil
  • 1/3 cup hazelnuts (you can leave them out if you are allergic)
  • 1 garlic clove
  • 1/4 cup fresh basil
  • Salt and pepper to taste
  • Optional: I always add 1/4 of a vegetable bouillon cube to the water and leave the salt out. Just make sure the E numbers in these cubes are vegan. I use vegan vegetable bouillon cubes from Maggi.


  1. Steam or cook the broccoli florets until tender
  2. Combine all the ingredients in a food processor and pulse until smooth. Add some extra water if you prefer a less crumbly mixture.
  3. Add more salt (or bouillon), pepper, olive oil or basil to taste


I would love it if you let me know if you tried this recipe and what you think of it! You can share your pictures on Instagram by using #spotavegan or tag @spotavegan.

Bon appétit! 

💚 Charlie

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