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BB....Broccoli Basil Pesto

8/1/2017

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My favourite quick pesto - with a boost of broccoli (my all time favourite vegetable for nutrition content and gut loving benefits), and walnuts - (they don't just look like brains - they are good for them too!  full of Omega 3's, folate, Vitamin E & antioxidants and a great vegetarian protein)  
Pesto is so tasty, versatile and delicious - as a dip, a snack or quick lunch or a tasty addition to dinner.  Check out a few ideas at the end of the recipe:
Picture
Ingredients:
80g parmesan - crust removed, 
30g (1/3 cup) walnuts roughly chopped (or the traditional pine nuts)
1 clove garlic
1 bunch fresh basil leaves
150g (about 2/3 head) of broccoli broken into florets
100 ml extra virgin olive oil
pinch of salt
 

To make:
Finely grate parmesan and crush garlic.
Add all ingredients into food processor or blender and process until smooth.
Place ½ in a clean jar, top with olive oil and keep in fridge up to 5 days.  Split the remaining 2 portions and store in freezer to use later.

​To make with a Thermomix:
Cut parmesan into chunks, add to bowl and grate 15 secs/sp10.
Add all other ingredients to bowl and chop 20 sec/sp 7.
Place ½ in a clean jar, top with olive oil and keep in fridge up to one week.  Split the remaining 2 portions and store in freezer to use later.

Try some of these ways to use it:
We know it is great for kids (and grown ups) afternoon tea, or with an evening drink.  Some other great ways to use pesto:
Breakfast: 
 -
 Pesto eggs:  2 eggs, 1 tablespoon of pesto - whisk together,  and pop in the pan with a drizzle of olive oil - throw in a handful or two of of baby spinach for a breakfast with a serve or two of veggies.
Snack / lunch: 
- top some sourdough toast or a couple of wholegrain crackers with it - add some sunflower seeds/pepitas and some microgreens/sprouts for a quick & filling snack (see my lunch today above!)

- Delicious with poached chicken on a sandwich with some baby spinach.

Dinner: 
- 
Coat Chicken breasts or fish with it:  and bake in the oven with some cherry toms, broccolini, brussels sprouts, pumpkin - or whatever veg you have about.  Approx 20 mins @ 180 degrees.
-  Try my Roast Vegetable, Quinoa & Pesto salad or just toss through roast vegetables & some quinoa -  add some rocket or baby spinach and you have a super salad!
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    Alexandra Luffman

    Nutritionist and mother of three little people.   I'm absolutely passionate about helping as many people as possible lead healthier lives by simplifying eating well.

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