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Superfood Pesto

Superfood Pesto
Superfood Pesto

What's great about it

This time of year, I try put an extra focus into Immune Boosting Foods that help nourish and support my immune system. This is a delicious recipe for  Superfood Pesto created by Caroline Beaumaris who was one of the winners from my Healthy Chef Wellness Competition. I loved its simplicity and the fact that this pesto was so versatile allowing me to incorporate it into so many of my healthy recipes.


Makes 1 jar

1 head broccoli

1 large bunch basil

1 bunch parsley

Generous handful baby spinach leaves

1 lemon

Handful of pumpkin seeds or your choice (raw sunflower seeds, almonds, walnuts or macadamia nuts)

60 g Parmesan - grated - optional but delicious !

1 clove garlic, smashed

Generous pinch sea salt

Generous pinch ground black pepper

4 tablespoons cold pressed olive oil or lovely lemon-scented olive oil



  1. Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped.
  2. Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.
  3. Add the juice of 1/2 a lemon, Parmesan, garlic and pumpkin seeds.
  4. Season with sea salt and pepper and process again until combined and finely chopped.
  5. Add olive oil and give your superfood pesto one last wiz.
  6. Taste and adjust the flavours adding more lemon, salt or pepper if required.
  7. Store in a glass jar in the fridge for up to 3 days.

Notes and Inspiration

Use in-between layers of oven baked lasagne.

Mix through zucchini linguini and heat in a hot pan until luscious.

Spread over a pizza base before baking and top with fresh tomato and Buffalo Mozzarella

Mix through steamed or roasted vegetables

Serve with fish or organic chicken.

Add to pumpkin soup or vegetable minestrone.

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