Pistachio, broccoli & basil pesto
Raw broccoli and lightly toasted pistachios give this pesto a nutritious boost. The perfect sneaky way to get children to eat more broccoli without them realizing it.
Makes 1 ½ cups
½ cup Alison’s Pantry Shelled Pistachio nuts
1 cup small broccoli florets (roughly ½ small head broccoli)
1 tightly packed cup fresh basil leaves
¾ cup Parmesan cheese, finely grated
1 small garlic clove, finely diced
¾ cup good quality olive oil
Sea salt and cracked black pepper to taste
Place pistachio nuts in a dry frypan over a medium heat. Lightly toast for a few minutes, moving the nuts around every 30 seconds or so to prevent them burning. Set aside to cool.
Place all the ingredients into a food processor. Blitz until you have a smooth paste. Add more olive oil if you prefer a runnier consistency. Season to taste with sea salt and cracked black pepper.
Store in the fridge in an airtight container or jar for up to a week. Will freeze well for up to a month.
Download the PDF version here: Alisons Pantry Pistachio, Broccoli & Basil Pesto
This recipe was created by Kelly Gibney for Alison’s Pantry