Broccoli and cashew nut pesto

Name: Broccoli and cashew nut pesto
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 50.00 g cashew nuts roasted; 1.00 garlic small cloves; 750.00 ml broccoli cut into florets; 125.00 ml parmesan cheese or pecorino cheese, grated; 0.00 freshly ground black pepper; 65.00 ml olive oil

0 serving

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Vegetables

By Food24 November 03 2009

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Ingredients (6)

50.00 g	cashew nuts — roasted
1.00	garlic — small cloves
750.00 ml	broccoli — cut into florets
125.00 ml	parmesan cheese — or pecorino cheese, grated
0.00	freshly ground black pepper
65.00 ml	olive oil

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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.