One large head of broccoli/frozen broccoli
Parmesan
¼ NOTEO Natural
Basil leaves (about ¼ cup)
2 cloves of garlic, peeled
2 tbsp olive oil
A pinch of salt and pepper
Juice of half a lemon
1-2 tbsp butter (optional)
Pesto with broccoli and sunflower paste NOTEO Natural
ingredients
How to cook
- Bring a large pot of heavily salted water to the boil (about 2 liters of water and 1-2 tablespoons of salt).
- Cut the large stem off the broccoli crowns/thaw the frozen broccoli, then cut into small floret sized pieces.
- Once the water boils, add the broccoli florets, cook for 1-2 minutes. Remove them with a slotted spoon or skimmer into a bowl. Let them get cold for 3 minutes.
- Meanwhile, cut the parmesan into cubes and add them to a food processor. Blend on high until the Parmesan becomes a powder. Scoop out 2 tablespoons of Parmesan cheese and set aside for garnish, leaving the rest in the food processor.
- Add half the broccoli along with the NOTEO Natural, basil, garlic, a large pinch of salt and a few grinds of black pepper and the juice of half a lemon. Run the food processor on high and add olive oil until you have a pesto.
- Sprinkle with parmesan. Add the rest of the broccoli.You can add the pesto to spaghetti/pasta or even eat it with meat dishes.
