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:
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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.
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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.
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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! 😉✨
