Gluten Free

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.
Broccoli and walnut pesto
1.5 cups

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



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.

You need about 2 cups of broccoli for this recipe. You could swap the basil for mint, or change the walnuts for cashews or blanched almonds.


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