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How to #testkitchen: Creamy Pesto Broccoli

Today in the #testkitchen is a recipe for Creamy Pesto Broccoli

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.  


First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong.  After you make it a few times adjust the texture to your liking. 

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Creamy Pesto Broccoli



The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae’s Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!


At a glance

Entrées & Main Dishes



Zucchini Pasta Ribbon

4-5 medium sized zucchini

Tender Broccoli

3.5 c Broccoli Florets

1 Tbsp Lemon Juice

2 Tbsp Grape seed Oil //or// Safflower Oil

1/4 tsp Salt

1/4 Black Pepper

Creamy Carrot-Top and Chive Pesto

1/4 c Almonds
1/4 c Macadamia Nuts
1 c packed Carrot-tops
1/2 c Chive //or//Green Onion
1 Tbsp minced Garlic
2 Tbsp Lemon Juice
2 Tbsp Water
*1/4 c Grape seed Oil //or// EV Olive Oil
1/4 tsp Salt
*Set the Oil aside (don’t add it yet!) and proceed to puree all of the above ingredients together

Finishing Touch

Roma or Heirloom Tomatos chopped and mixed with pasta to taste


Zucchini Pasta Ribbon

1) Use either a spiral slicer or a vegetable peeler to create a ribbon noodle effect with your zucchini squash

Tender Broccoli

1) Toss all of the above together until the Broccoli has been evenly coated

2) Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can

3) Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)

4) Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet

5) Proceed to warm the Broccoli at 118 degrees F for 1 hour

6) When the Broccoli is finished warming set it aside in a bowl and get ready to make your pesto!

Creamy Carrot-Top and Chive Pesto

1) Into your food processor combine nuts and grind until thoroughly mixed

2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.

Additional Tips

Recipe by Sarahfae:


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