For Sophie Gray's best broccoli tips and tricks, go to In season with Food magazine: broccoli.
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.
- 15 mins preparation
- Makes 1 cups
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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
- 1Preheat oven to 190°C. Roast walnuts for 5-7 minutes or until lightly toasted.
- 2Meanwhile, cook the broccoli in boiling water for 3 minutes. Drain and immediately plunge into a bowl of iced water.
- 3Place the toasted walnuts, drained broccoli and garlic in a processor or blender and pulse.
- 4Add 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.
Notes
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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