Name of Recipe:Broccoli pesto
Ingredients:Olive oil
2 cloves garlic
1 medium head broccoli
1 tsp chicken stock concentrate (I use
Quirky Cooking's recipe)
20 grams washed basil leaves (wet weight)
45 grams parmesan cheese
70 grams almonds
Preparation:Mill parmesan cheese and almonds 15 seconds speed 8 and set aside.
No need to wash
, chop garlic 3 seconds speed 7.
Scrape sides, add 15 grams olive oil and cook varoma temperature, 2 minutes, speed 1.
Add broccoli broken/roughly chopped into florets and chop 5 seconds speed 5.
Add 170 grams water and chicken stock paste and cook on varoma temperature, 7 minutes, speed 1 (until tender). Set aside to cool.
Once cool, place cooked broccoli & cooking liquid, basil, parmesan & almond mixture into
and puree 5 seconds speed 8.
Scrape down sides of
and add 20 grams olive oil, process until smooth (30 seconds speed 4, scrape, another 30 seconds speed 4)
Tips/Hints:Add to hot pasta with enough reserved cooking liquid to form a sauce.
Conversion from Coles magazine.
