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Ingredients:
• 1 full cup of small broccoli florets (approx. 100 g) 🥦
• 1 cup fresh basil or parsley (approx. 30 g) 🌿
• ⅓ cup extra virgin olive oil (approx. 70 ml)
• 25 g grated Parmesan cheese or 2-3 tbsp nutritional yeast 🧀
• 2 tbsp fresh lemon juice 🍋
• 1 tsp lemon peel 🍋
• 2 cloves of garlic 🧄
• ½ teaspoon sea salt (or less) 🧂
• Freshly ground black pepper 🌶️
Serving suggestion:
• 200g pasta, cooked al dente 🍝
• 2 tbsp toasted pine nuts 🌰
Preparation:
Bring a medium pot of water to the boil and place a bowl of ice water next to it. Blanch the broccoli in the boiling water for 30 seconds and then transfer it to the ice water with a slotted spoon to stop the cooking process so that the broccoli stays nice and green. Drain and pat dry a little.
Place the broccoli in a food processor along with the basil, olive oil, cheese/yeast curls, lemon juice and zest, garlic, salt and a few grinds of fresh pepper. Puree until everything is well mixed.
Mix the pesto with cooked pasta. Serve with pine nuts and red pepper flakes and possibly additional Parmesan. Season to taste and serve. 😋
Try it now and enjoy! 😉✨
