I was recently told by family that I was a fussy eater. Apparently I didn’t like tomatoes! I’m grateful for not having any recollection of this as now it sounds absurd.
One vegetable I can always remember liking is broccoli.
As I was on dip duty for Christmas lunch, I wanted to make something a bit different. Homemade pestos are always a winner and so many greens work well. I’ve made pesto with spinach, parsley, rocket, basil, chives, peas and even kale – this time I was keen to see how broccoli would go.
I bought some fresh broccoli from the local farmers market and whipped up a double batch. We first enjoyed it as a dip with crackers and tossed the rest through short pasta. It was perfect hot but also great at room temperature at our evening picnic for Shakespeare in the Park.
Parmesan cheese is popular in pesto so if you’re feeding vegans, nutritional yeast is a tasty replacement. It adds a lovely cheesy flavour.
Tip: If you like a big lemon hit, add a little more juice and zest into the mix.
- 1 large head of broccoli
- 1 clove garlic
- 1 Tbs lemon juice
- ½ Tbs lemon zest
- 3 Tbs pine nuts, toasted
- 2 Tbs nutritional yeast
- ½ tsp ground chilli flakes
- Salt and pepper
- Extra virgin olive oil
- Cut the broccoli into florets and steam for two minutes.
- In a food processor, whiz the broccoli and garlic.
- Add the lemon juice and zest, toasted pine nuts, nutritional yeast, chilli and season to taste with salt and pepper. Pour in a glug of olive oil and whiz.
- Check the consistency and if it’s too dry, add more olive oil. Whiz again to combine.
- Serve as a dip with crackers or toss through cooked pasta.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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