| diana tencic
Broccoli Pesto Recipe
Sometimes we might find a lone piece of Kale in the bottom of the fridge. Or you may have a broccoli head that is crying for some love. What to do? Don't throw it out please! You can make this delicious recipe. You don't need much for this recipe. I love broccoli and because we are using it raw it safes time also. You can make it vegan by omitting the parmesan. You could perhaps use yeast flakes as an alternative.
What you will need:
1/4 cup cashews
1/4 cup olive oil
1 head of broccoli finely cut
1 kale leaf stalk removed
1 lemon- juice only
1/4 cup parmesan cheese
salt to taste
METHOD
In a high power blender, I use a vitamix add your cashews, broccoli, kale leaf and lemon juice and gently blend.
Add your olive oil and parmesan cheese plus salt.
Blend till desired texture and store in glass containers in the fridge for about 3 days.
SUGGESTIONS
This would be delicious on top of a baked potato.
Stir a tablespoon through some warm pasta.
Create green eggs by stirring a tablespoon of pesto through scrambled eggs.
Cut some veggies and eat it like a dip.
