I love this broccoli pesto as a condiment with vegetables, meats, chicken and fish too; plus it is delicious as a dip with crudités.
Makes 500g
| Ingredients | |
| 200g broccoli cut into florets 100g pinenuts ½ cup basil or parsley 2 cloves garlic, roughly chopped
|
100g grated Parmigiano Regianno 20ml freshly squeezed lemon juice Sea salt and pepper 100ml extra virgin olive oil
|
Steam the broccoli in the wok steamer and cook 1 to 2 minutes, until just tender. Immediately refresh in iced, cold water. When cold, drain well.
In a small frying pan, dry roast the pinenuts for 1 to 2 minutes, to release the oils, and to get a golden colour. Take care as they burn very easily. Remove immediately to a bowl and set aside.
In the food processor, add the broccoli, pinenuts, basil, garlic, Parmigiano Regianno, ½ tsp sea salt and the lemon juice.
Pulse and gradually add the olive oil; if you want it with some texture, pulse for a just a minute; otherwise for a smooth pesto, continue until you have the texture you like.
Check for the seasonings and adjust the sea salt and freshly cracked pepper.
-
- Broccoli pesto Ingredients
-
- Broccoli, basil and pine nut pesto
[…] here to make on another cold winter’s day. We could have also added a dollop of my Broccoli Pesto or a sprinkling of my […]