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Raw broccoli and basil pesto

Ingredients

  • 1/2 cup olive oil
  • 1/2 medium sized broccoli , broken in to florets
  • 1 cup of packed basil leaves
  • 1 garlic clove
  • 1 cup of grated pecorino or parmesan cheese (I used a bit of both as I was finishing off what I had in the fridge)
  • 1/2 cup walnuts (you could use pine nuts, hazelnuts or slivered almonds)
  • juice of half a lemon
  • Salt and pepper to taste (about half a teaspoon is good)

Instructions

  1. Place all ingredients in a food processor and process until it reaches a pesto consistency. If it is a little dry add some additional olive oil while the machine is running or you could add a couple of tablespoons of water

Recipe Notes

Place into sterilised jars and keep in the fridge for about a week. Alternatively freeze in ice cube trays and take a couple of cubes out when needed