I really enjoy and love the freshness of traditional pesto recipes that have lots of basil for the base. However, my problem usually is that I never have enough fresh basil in the house to accommodate those recipes. This I why I love this alternative using broccoli. Not only do you get your cruciferous veggie for the day (and a double whammy if you also use the arugula) but you don't need to worry about stocking up on fresh basil (of course you are welcome to use it instead of or in addition to the arugula).
The original recipe can be found here; I changed it up a little by roasting the garlic and broccoli to give it a deeper flavor. You can of course steam the broccoli, but I would recommend roasting the garlic. This is great of course on pasta, but I have used it in quinoa, brown rice, or as a baked potato topping.
Broccoli Pesto Recipe
vegan, plant-based, refined sugar-free