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3e270fc1 7027 4225 9277 f33f78bc35be  2016 04 16 19 56 51

Broccoli pesto!
2 cups blanched broccoli florets, 3 tbsp pepitas, handful of fresh basil, 1 clove garlic, 3 tbsp fresh lemon juice, 1/4 evoo, 1/2 cup Parmesan, salt + pepper.

Blanch broccoli for 30 seconds, drain and put straight into iced water for one minute and then take out. Use a food processor or stick blender to blend all dry ingredients. When it looks smooth add the olive oil and lemon juice and blend until mixed completely. Enjoy!

Ps. I use mine in pasta or as a dip. Chilli flakes on top add a little extra som'n som'n.