Broccoli pesto

Broccoli pesto

By
From
The Green Kitchen
Makes
500 g
Photographer
Johanna Frenkel

Broccoli is one of those vegetables that most people want to cook, but we actually prefer it raw.

This recipe and the broccoli salad with pomegranates and raisins are two examples of how good it can be. We have omitted the cheese usually found in pestos, but if you are not vegan, a few slices of pecorino work great here.

Ingredients

Quantity Ingredient
1 large head broccoli, florets and stems chopped
3 sprigs basil or sage, leaves picked
1/2 lemon, juiced
80g hazelnuts
2 garlic cloves, peeled
120ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Place all the ingredients in a blender or food processor with 2 tbsp water and purée until smooth, stopping and scraping down sides as necessary. Taste and adjust the seasoning. Add more olive oil or water if it feels too dry and more nuts or chickpeas if it is too runny. Transfer to airtight glass jars. Keeps in the fridge for a few days. Serve as a spread or with pasta.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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