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
Broccoli and Basil Pesto
Broccoli and Basil Pesto

Instructions

  1. 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.
  2. Briefly toast the pine nuts in a pan without oil.
  3. 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.
  4. Finally stir the grated cheese into the mixture (do not mix any more!)
  5. 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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