Pesto is a dish that’s easy to fiddle with (that sounded wrong).
It can withstand a lot of meddling and you can play around with the flavours until you get it just right.
I’m a big broccoli fan (both the vegetable and the creator of James Bond) so it’s a joy to integrate one of my favourite veg into one of my favourite condiments.
It’s great smothered on top of chicken breast or served with a white fish.
I also add it to mashed sweet potato to make what I like to call, Sweet Potato Pesto Mash (creative eh?!).
Broccoli Pesto (makes slightly more than a cup)
- 1 head of broccoli
- a handful of fresh basil leaves (1/2 cup when roughly chopped)
- 1/2 cup grated parmesan
- 1 large clove garlic
- 2 tbsps extra virgin olive oil
- 2 tsps fresh lemon juice
- Steam the broccoli for five minutes until slightly tender. Let cool and roughly chop.
- Add the broccoli, together with the remaining ingredients, to a food processor and blend well. Scrape down the sides frequently to make sure everything is getting thoroughly blended together.
- Chill until needed.
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