Name: Broccoli and walnut pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup walnut pieces; 1 small broccoli, cut into florets; 2 cloves garlic, crushed; Handful of basil leaves; Handful of baby spinach leaves (optional); 1/3 cup grated parmesan cheese; 1/4 cup oil, approx; Salt, to season; Squeeze of lemon juice

Broccoli and walnut pesto

This homemade pesto is so good, you'll never want store-bought again! Use as a topping for crackers, a dip for vegetable crudité, fold through cooked pasta or spread onto a pizza base.

Makes 1.5 cups

Prep

15M

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For Sophie Gray’s best broccoli tips and tricks, go to In season with Food magazine: broccoli.

Ingredients

1/2 cup walnut pieces

1 small broccoli, cut into florets

2 cloves garlic, crushed

Handful of basil leaves

Handful of baby spinach leaves (optional)

1/3 cup grated parmesan cheese

1/4 cup oil, approx

Salt, to season

Squeeze of lemon juice

Method

1.Preheat oven to 190°C. Roast walnuts for 5-7 minutes or until lightly toasted.

2.Meanwhile, cook the broccoli in boiling water for 3 minutes. Drain and immediately plunge into a bowl of iced water.

3.Place the toasted walnuts, drained broccoli and garlic in a processor or blender and pulse.

4.Add basil, spinach, cheese and enough oil to achieve your desired consistency; pulse to a paste. Season with salt and lemon to your taste, adjusting the consistency with a drizzle more oil if desired.