Broccoli pesto

Not your typical pesto as you can eat lots and lots of it on its own and you will be healthier for that, however it is also great as a side.

Blend the following in a blender/food processor:

• 1 broccoli head (circa 550g) cut in small florets, cooked/steamed and drained.
• 50 g roasted pine nuts
• 7 tbs olive oil
• juice from lemon and some of its zest
• 1 tsp sea salt
• 1 tbs linseed (optional)
• 1 or 2 garlic cloves, to taste

Serve lots with chicken or fish or serve as a healthy dip.

For the roasted vegetables cut 4 chicory sprouts lengthwise into quarters, sprinkle with olive oil, sea-salt and pepper and fresh thyme.  Half an aubergine, cut small squares in it without cutting the skin, drizzle with olive oil, sea-salt and pepper and oregano.  Roast all at 200oC for 40 mins or until done.

 

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Easy pesto, made even healthier with flaxseed

Pesto is extremely easy to prepare, and I added ground flaxseed to this version for those extra health points.

Blend together in a food processor or a blender:

2 cloves garlic, peeled
50g ground (or let grind in the food processor with the rest) flaxseed
50g lightly roasted pine nuts
50g grated parmesan cheese
150ml extra virgin olive oil
3/4 tsp sea salt, to taste
1/2 tsp ground black pepper
large bunch fresh basil, leaves plucked
some lemon juice, optional and to taste