Broccoli Pesto For Bread Or As Side Dish

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 lb fresh broccoli (including stems, sliced)
• 1 ounce fresh basil
• 1 ounce fresh parsley, roughly chopped
• 3 -4 garlic cloves (or shop-bought minced garlic)
• 2 ounces toasted hazelnuts, flaked (flaked almonds can be substituted)
• 5 ounces gruyere cheese, grated (parmesan can be substituted)
• 2 -3 tablespoons lemon juice, freshly squeezed
• fruity virgin olive oil or avocado oil
• salt
• black pepper, freshly ground

Recipe

• 1 it's best to use a head of broccoli, as the nutritious stems are also used for this.
• 2 trim the stalk ends, then slice off thinly into a pot with a little water.
• 3 parboil the stalks in boiling water, then add the florets. cook for only about 3 minutes or until still al dente, then drain.
• 4 rinse basil and parsley and dry lightly in a clean kitchen towel.
• 5 put the broccoli, basil, parsley, garlic, nuts, lemon juice and cheese in a blender and pulse.
• 6 add salt and pepper to taste. (please do taste!).
• 7 add olive oil in a thin stream through the funnel until the processor can handle the ingredients and the broccoli pesto reaches a thick, paste-like consistency -- or to your taste. you want a firm consistency -- about 1/4 - 1/3 cup will be enough.
• 8 can be used at room temperature as a spread on bread, rolls and crackers, or as a warmed-up side dish.
• 9 servings: as a spread it will obviously serve more people than when served as a side dish, so that is a little hard to calculate!
• 10 time to make: i added in the time needed to toast the nuts in a pan.