This vibrant and tasty nut-free pesto is also great tossed through lightly steamed green beans or pasta.

 

You'll Need

  • 500g baby potatoes, skin on
  • 1 head broccoli, chopped
  • 1 clove garlic, roughly chopped
  • 1 birdseye chilli, roughly chopped
  • 1/2 cup grated fresh parmesan
  • 3 tbs extra virgin olive oil
  • sea salt and freshly cracked pepper
  • 1 small handful fresh mint leaves
  • squeeze of a lemon

 

 

 

 

Method

Put the potatoes in a medium saucepan and cover with water, bring to the boil and simmer for 15 minutes or until the potatoes are cooked through, set aside.

Bring a medium saucepan of salted water to the boil and lightly cook the broccoli for 3 minutes.

Add the broccoli, garlic, olive oil, parmesan, chilli and mint to a food processor and pulse until chopped and combined.

Adjust seasoning with salt and pepper. Add a squeeze of lemon and toss through the potatoes and serve.

Author

2 Comments

Write A Comment