Fills 2 x 300g jars
This recipe uses the florets and the stalk of a broccoli.
The stalk is often thrown away but it is full of flavour and nutrients. I think people may avoid the stalk because they don’t realise that it is edible but also because of it’s unattractive appearance.
That is why processing it into a sauce is a great way to incorporate the entire vegetable into your diet whilst preventing waste.
Ingredients
1 broccoli, roughly chopped
2 garlic cloves, roughly chopped
100ml olive oil
1 lemon, zest and juice
85g nuts, lightly toasted (I used pine nuts & almonds)
step 1
Put all of the ingredients into a food processor besides the nuts. Blitz until evenly mixed and finely chopped.
step2
Add the nuts and pulse just to roughly chop them. If it’s a little dry, add a little extra oil and season to taste.
Notes
- Use more nuts for a crunchier texture.
- If you prefer less chunky nuts, add at the same time to the rest of the ingredients and blend until you reach your desired consistency.
- Add more garlic, and lemon if you prefer a stronger flavour.
Allegens: nuts
Below, I stirred the pasta through some fusilli with some spinach, sun-dried tomatoes and chopped almonds
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