It’s been quite a while since my last blog post. I’ve still been recipe developing but mainly just posting the recipes up on my Instagram in the caption.
However, this one is deserving of its own post. I’ve always love pesto. Pesto on pasta, pizza, crackers or even as an addition to a simple cheese toastie. But pesto has the potential to be bland and so-so.
Full of good fats, antioxidants and flavour!
Basil and Broccoli Pesto
Ingredients
- 1 cup of pine nuts
- 1 cup of fresh basil
- 1/3 cup Cobram estate extra virgin olive oil
- 4 florets of broccoli
- 1/2 cup of rocket
- Salt and pepper to taste
Method
- Preheat oven to 180°c
- Roast pine nuts for 8-10 minutes until golden
- Steam broccoli until soft
- Blend all ingredients together, but leave of 1/4 of a cup of pine nuts
- Once creamy, stir through the rest of the pine nuts for extra crunch!
- Enjoy!
Eat Your Plants 