Ingredients
- 1 large broccoli (around 2 cups)
- A couple of stems fresh basil or sage
- 1/2 lemon, juice
- 1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
- 2 cloves garlic
- 1/2 cup olive oil
- 2 tbsp water
- Salt & pepper
Broccoli Pesto
Method
- Throw all the ingredients in a blender or food processor
- Pulse for about a minute
- Taste it
- Add more olive oil or water if it feels too dry
- Season according to taste
- Serve with pasta, in a salad, on a sandwich or in a wrap
