Natalie Norman

Manicotti con Pesto di Broccolo Romanesco


I love recipes that transform ingredients in new ways. I recently picked up a gorgeous Broccolo Romanesco from my local farm stand. Ever since then I’ve been churning away at ideas for how to prepare it raw, and here is the result! I was thrilled with it and I hope you enjoy it, too.


Manicotti con Pesto di Broccolo Romanesco



1 head of Broccolo Romanesco chopped into rough chunks (substitute cauliflower if you can’t find one)
1 ½ cups raw cashews
1 cup fresh basil leaves (fairly well-packed)
½ teaspoon pink salt (or whatever salt you have on hand)
Juice from one lemon (about 3 tablespoons)
1 teaspoon white pepper
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup nutritional yeast
½ cup water

Manicotti Noodles:

2-3 zucchini, peeled then sliced into strips on mandolin slicer, then slice each strip into roughly 4 inch strips. Here is the mandolin I use and recommend.


3 large basil leaves, julienned
1 tomato, seeded and diced


Pulse/process filling ingredients in food processor, stopping to scrape down repeatedly until mixture forms thick, creamy, but slightly textured filling for your manicotti. Spoon filling onto the end of each zucchini strip, then roll up and stack on a plate or platter. Top with basil and tomato. Devour!

Yours in delicious heath,

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