Broccoli Pesto (nut free)

mix it with pasta and some cherry tomatoes, if you’re a pasta lover

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.

oh delicious broccoli, second only to brussel sprouts in my affections

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.

smoosh it all together until it tastes delicious (it’s what the broccoli would want)

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
  1. Steam the broccoli for five minutes until slightly tender. Let cool and roughly chop.
  2. 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.
  3. Chill until needed.

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11 thoughts on “Broccoli Pesto (nut free)

  1. Pingback: Jalapeno Goat’s Cheese Dip | Things My Belly Likes

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