Broccoli pesto

Name: Broccoli pesto
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp pumpkin seeds; 50 g grated Parmesan; 250 g broccoli; 1 garlic cloves; 1 bunch flat-leaf parsley; 1 ½ dl olive oil; salt and pepper to taste

family kitchen

Total: 15 min. | Active: 15 min.

vegetarian, lactose-free, gluten-free

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Pesto is an absolute must in my kitchen! However, there are of course many different versions of a classic pesto. This broccoli pesto is quick to make and packed with vegetables, so it's perfect for a family lunch.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

250 g	broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
	salted water, boiling
1	garlic clove, coarsely chopped
1 bunch	flat-leaf parsley, coarsely chopped
2 tbsp	pumpkin seeds
50 g	grated Parmesan
1 ½ dl	olive oil
	salt and pepper to taste

How it's done

Blanch the broccoli in boiling salted water for approx. 4 mins., drain, rinse with cold water, drain well and transfer to a measuring cup. Add the garlic, parsley, pumpkin seeds, parmesan and half of the oil, puree until smooth. Mix in the remainder of the oil, season the pesto.

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