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.