Broccoli pesto

Broccoli pesto

By
From
Eat This, My Friend
Makes
375 g
Photographer
Jade O'Donahoo; Huw Rogers

Broccoli pesto makes a regular appearance in my kitchen – is is great stirred through pretty much anything, and can be used as a sauce, spread or condiment.

Ingredients

Quantity Ingredient
1 broccoli
1 garlic clove, minced
handful basil leaves
40g slivered almonds
60ml olive oil
1/3 lemon, juiced

Method

  1. Cut the broccoli into small florets, then peel and discard the thick exterior from the stem. Chop the stem into small pieces.
  2. Blanch in boiling water for about 2 minutes, drain, and rinse under cold water until cool.
  3. Whizz in a food processor with the remaining ingredients and salt, to taste, until you have a coarse paste.
  4. The pesto will keep in the fridge for up to 4 days.
Tags:
Vegetarian
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