Broccoli and Basil Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g broccoli
- 25 g pine nuts
- 1 small clove garlic
- 1 handful basil leaves
- 25 g pecorino or parmesan, freshly rated
- 30 ml olive oil
- 10 ml walnut oil or macadamia oil
- 1 pinch chili powder
- Lemon juice
- Acacia honey
- 1 red pepper
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- First coarsely chop the broccoli and place in boiling, lightly salted water for about 8 minutes. Then drain the broccoli and immediately put it in ice water so that it retains its beautiful green color. Then drain again and drain well.
- Briefly toast the pine nuts in a pan without oil.
- Put broccoli, pine nuts, garlic, basil, oil, chilli in a blender and puree finely. Depending on the desired consistency, add a little more oil and season with a little salt (Pecorino cheese is also added!), Pepper, a little honey and lemon juice.
- Finally stir the grated cheese into the mixture (do not mix any more!)
- Before serving, core the peppers, cut into fine cubes and either stir into the pesto or spread separately over the finished pasta.
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