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Broccoli and cashew nut pesto

Ingredients
50 g roasted cashew nuts
1 small clove garlic
750 ml broccoli florets
125 ml grated fresh Parmesan or pecorino cheese
milled pepper
65 ml olive oil (or more if needed)

Method:
Steam or boil broccoli until it's just cooked through but still bright green – khaki-coloured pesto is just not cool. Drain and allow to cool.
Place nuts and garlic in a blender and pulse to finely chop. Add broccoli, cheese and pepper.
With the motor running, add oil in a thin stream to achieve a creamy paste.
Add more or less oil depending on the desired texture.
Stir into pasta with chunks of fresh tomato, dollop on crisp, baked potatoes or toss into hot, boiled potatoes.

Recipe From : Men's Health June 22, 2001

Recipe from Men's Health : June 22, 2001 See what Men's Health has in store this month. Subscribe now and save!