Chestnut Free Basil-Pesto Broccoli Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(10)

Raw broccoli gets a serious glow-up here — pulsed into a coarse, rice-like slaw and tossed with shredded carrot, scallion greens, chewy dried cranberries, and golden toasted coconut. The real star is the homemade basil pesto, blended with bright lemon juice, lemon zest, a hint of garlic, and a whisper of ground ginger that makes the whole thing feel fresh and a little unexpected. Because the pesto is made entirely from scratch with olive oil and fresh basil, there's no guesswork about what's actually in it — no store-bought sauces with mystery additives to navigate. Tree nuts are a common pesto ingredient, but this version skips them entirely without sacrificing any of that rich, herbaceous depth. A short rest before serving lets the broccoli soften just enough to soak up all that vivid green dressing, making every bite cohesive and satisfying. It works beautifully as a light lunch, a vibrant side dish, or a make-ahead option that only gets better as it sits.

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Ingredients

4 servings

For the slaw

1 large head broccoli (about 1 lb), cut into florets and stems trimmed
1 medium carrot, peeled and shredded
3 scallions, thinly sliced (green tops only)
¼ cup unsweetened dried cranberries
¼ cup unsweetened shredded coconut, toasted

For the pesto

2 cups fresh basil leaves, packed
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
¼ tsp fine sea salt, plus more to taste
⅛ tsp ground ginger

Instructions

1
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside to cool.
2
Working in batches if needed, pulse the broccoli florets and stems in a food processor until broken down into small, rice-like pieces roughly the size of a pea — the texture should be coarse and shred-like, not pureed. Transfer to a large mixing bowl.

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