Broccoli pesto

Here is a handy recipe to up those greens. Green vegetables are alkalising and detoxing and important to have on our plates at least once a day.

 

 

It’s really quick to make up and if stored in a sealed container in the fridge will keep for up to 1 week. This could be a good option for the kids too if you are struggling to get them to eat their veg.

Ingredients:
2 cups (350g) broccoli florets
2 medium spring onions, peeled
2 cloves garlic, peeled
3 tablespoons olive oil
juice of 1 lemon
1/2 cup (75g) cashews, soaked in water for 1-4 hours and drained. Or 25g grated parmesan.
Salt and freshly ground black pepper, to taste

Method:
Steam the broccoli florets. Place all the ingredients in a food processor or blender and process until creamy and smooth.

Option: can freeze but just cover with a layer of oil beforehand

Taken from Sarah Wilson’s “I quite sugar” book. Thanks Sarah for this tasty recipe.

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