Broccoli pesto
This is the greenest pesto I’ve ever made. It’s incredibly healthy and tastes amazing whether spread on crispbread or a slice of hearty whole grain bread. I especially love serving it as a dip with crackers.
½ head broccoli
20 g fresh basil
20 g fresh parsley
40 g kale
2 large garlic cloves
1 lemon, juiced
3–4 tbsp olive oil
2 tsp Maldon salt
A pinch of black pepper
30 g walnut kernels
Place everything except the walnut kernels in a food processor and blend for 1–2 minutes.
Add the walnuts at the end and blend for another 30 seconds to roughly chop them.
Store in the fridge.