Reasons why I’m a model adult: I spend the correct amount of the time in search of the perfect t-shirt (Levi’s topping the chart followed closely by Assembly Label for those ladies wondering) and I have managed to find no reason why broccoli shouldn’t be added to everything. And enter pesto:
Broccoli, Rocket & Almond Pesto
Makes a little over a cup
Ingredients
- Two handfuls of broccoli florets
- 3 cloves of garlic
- 1/2 cup almonds
- Big handful of rocket
- Small handful of grated parmesan
- 1/2 cup olive oil
- Salt & pepper
Method
Using a food processor pulse the broccoli, garlic and almonds for a few seconds to break everything down then add the remaining ingredients. Process until you have a smooth yet textural consistency – it should look a bit like a smooth, crunchy dip. Feel free to add more olive oil to help it move along.
Cook your pasta then once it’s almost done stir through the amount of pesto you want over a low heat. This is cook through the raw garlic and broccoli that’s in the pesto so just a couple of minutes should do. Have a taste as you will likely want to add a touch more salt and pepper. Serve with extra parmesan on top.
Deeeeelish.