Mean Green pesto
Ingredients Serves 4:
- 2 small heads of broccoli, chopped into a rice-like consistency
- 80ml olive oil
- 375g orecchiette
- 45g slivered almonds or pine nuts
- Basil 30g, mint 16g & flat parsley 24g leaves (you will find these in our herb garden behind the house)
- 2 teaspoons of finely grated lemon zest
- 60ml lemon juice
- 80g finely grated parmesan
- Toppings to your liking: we like cherry tomatoes, bacon & chicken
- Sea salt & black pepper, to taste
Preparation
- Step 1 place half of the olive oil into a non-sticky frying pan over medium heat & fry the broccoli rice 3-4 mins – make sure it keeps it vibrant green colour. Set aside.
- Step 2 make the pesto – mix the other half of the olive oil, parmesan (keep some for topping), mint, basil & parsley, pine nuts, lemon zest & juice (you can use the moulinex available at the house for this).
- Step 3 cook the pasta in a large pot & preserve ½ cup of the cooking liquid before draining it.
- Step 4 – combine all the ingredients in the large pot – pasta, some cooking liquid, pesto & cooked broccoli – add extra liquid if needed – top off with parmesan & your favourite toppings!