Roasted Broccoli with Pine Nut Tzatziki Sauce

Pine nuts are a true beauty food delicacy. They are sourced from the mighty stone pine, Pinus pinea, and the nuts take between eighteen months and three years to grow, making them a treasure when they are finally harvested. They nourish us with antioxidants, lutein, and vitamins A, B, C, D, and E. They also make a fantastic creamy texture replacement for dairy. Broccoli is a great source of protein (yes, green veggies can be a great source!), folate, vitamins K and C, and so much more.

Combining these two ingredients, you’ll get a powerful dish as a side, or, with a larger portion size, a nourishing entrée. 


roasted broccoli

3 medium heads broccoli (about 2 pounds total), cut into florets

2 tablespoons coconut oil, melted, plus more for greasing

Sea salt and freshly ground black pepper to taste


pine nut tzatziki sauce

¼ cup pine nuts

½ cup raw unsalted cashews

2 tablespoons fresh lemon juice

⅔ cup coconut milk

2 tablespoons minced white onion

Pinch of sea salt

2 tablespoons minced fresh dill leaves

2 tablespoons minced fresh mint leaves



Preheat the oven to 400°F.


In a bowl, toss the broccoli with the 2 tablespoons coconut oil and lightly season it with sea salt and pepper. Grease a baking sheet with coconut oil and spread the broccoli on top. Roast for 20 minutes.


Meanwhile, make the pine nut tzatziki sauce: In a blender or food processor, blend the pine nuts, cashews, lemon juice, coconut milk, onion, and sea salt until smooth and creamy, 30 to 45 seconds. Stir in 1 tablespoon each of the minced dill and mint.

To serve, arrange the broccoli on a serving dish and pour some of the sauce over the top (see Note). Top with the remaining dill and mint.



There will be plenty of extra tzatziki sauce, which can be used as a salad dressing or a topping for steamed or roasted vegetables later in the week. We have to make more for easier blending purposes! It will keep in an airtight container for up to 5 days in the fridge.