2 serves
5 tipsBroccoli Pesto
Method
- 1Bring a saucepan of salted water to the boil. Add the broccoli and blanch for 2–3 minutes, until tender and bright green. Drain, then immediately transfer to a bowl of iced water. Once cool, drain thoroughly.
- 2Place the broccoli, anchovies, Parmesan and garlic in a food processor. Pulse until coarsely chopped.
- 3With the motor running, slowly pour in the olive oil. Process until combined but still slightly textured.
- 4Taste and season with cracked black pepper and, if needed, a little sea salt. Serve immediately or refrigerate until required.
...And that's it, enjoy!
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Ingredients
Ingredients
230 g broccoli florets
20 g anchovy fillets, drained
50 g Parmesan, finely grated
2 garlic cloves, peeled
50 ml extra-virgin olive oil
sea salt flakes, to taste
cracked black pepper, to taste
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This pesto is delicious spread over toasted sourdough, served as a dip or tossed through warm pasta, grains and roasted vegetables. For a looser sauce, blend in a splash of pasta cooking water or additional olive oil before serving.
This pesto is delicious spread over toasted sourdough, served as a dip or tossed through warm pasta, grains and roasted vegetables. For a looser sauce, blend in a splash of pasta cooking water or additional olive oil before serving.
