Broccoli & Basil Pesto

This can be used for a pasta sauce, sandwich spread (it’s great added to a cheese toastie/grilled cheese) or as a dip for veggies or bread sticks

Tip – when you make some homemade pesto, store it in an ice cube tray in the freezer. Then just defrost a few cubes as you need them. Easy, handy, portioned out pesto

You’ll need;

  1. One head of broccoli, cut into florets
  2. Two tablespoons of oil
  3. The juice of half a lemon
  4. 25g/1oz grated dairy free hard cheese, I used prosociano by Violife
  5. Half a teaspoon of dried basil, or use fresh if you prefer
  6. Salt and black pepper to taste

Method;

  • Boil the broccoli florets in a large pan of water, once they’re fork tender you can remove them from the heat and drain away the water. Reserve some of the water if you want a thinner pesto
  • Add the broccoli into a food processor with the rest of the ingredients and blend well. Add some reserved water for a thinner pesto
  • Use for pasta sauce, as a dip, or a sandwich spread, it’s up to you

DSC_0170-picsayu.JPG

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