“Broccoli is surprisingly versatile. This recipe is a really tasty and a different way to enjoy your broccoli.” Troy Qualischefski – Director.

Ingredients

• 600g broccoli, cut into florets
• 1/3 cup (55g) whole almonds, lightly toasted
• 3/4 cup (60g) finely grated parmesan
• 1 garlic clove, crushed
• 1 cup flat-leaf parsley leaves
• Finely grated zest and juice of 1 lemon, plus wedges to serve
• 100ml extra virgin olive oil

Method

Cook broccoli in boiling, salted water for 2-3 minutes until just tender, then drain and refresh in cold water. Place the  broccoli and almonds in a food processor and process until well combined. Add cheese, garlic, parsley, zest, juice and 100ml oil and season with salt and pepper. Pulse to a coarse pesto.

Serve with pasta or as a accompaniment to fish or chicken.