Broccoli Pesto with Toasted Almonds
Serves 4
Ingredients
- 250 g steamed broccoli florets (that’s usually the amount of one broccoli head)
- 50g Italian herbs (I simply like to use frozen Italien herbs but you can, of course, use fresh ones too!)
- 2 cloves of garlic
- 1 cup of almonds flakes
- Juice and zest of 3/4 lemon
- 3/4 – 1 cup olive oil
- salt
Directions
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Roast the almonds in a non stick pan over medium – high heat for about 4-5 minutes or until they’re lightly brown and toasted
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Set aside 1/4 cup for garnish
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Add the steamed broccoli florets, italian herbs, garlic, 3/4 cup of roasted almond flakes, lemon juice + zest and salt to a high speed blender or a mixing bowl
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Blend everything as much as possible in the blender or with an immersion blender
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Add 3/4 cup of olive oil and blend again until everything is well combinded and smooth
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Add more salt or oil if needed and serve with 500g hot pasta
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Garnish with the toasted almonds and a small drizzle of olive oil
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Enjoy!