Serves: 1 | Preparation & Cooking Time: 25 minutes
- Handful of spinach leaves
- 1 head broccoli
- Handful of basil leaves
- 1 bunch of parsley
- 1 lemon
- Handful of pumpkin seeds (or sunflower seeds/walnuts/almonds)
- 60g parmesan cheese, grated
- 1 garlic clove, crushed
- 4 tablespoons olive oil
- Salt and pepper, to taste
Cut the broccoli into chunks and put it into a food processor for a few seconds until finely chopped.
Add basil, parsley and spinach and process again until finely chopped and mixed with broccoli.
Add lemon juice, garlic, parmesan and seeds. Season with salt and pepper and process again.
Add olive oil and give your pesto one last wiz. Taste and adjust the flavor, adding more lemon, salt and pepper, if required. Store in a glass jar in a fridge for up to 3 days.
Pro tip: Enjoy this pesto on a toast, or mix into roasted vegetables, or use it in pizza with tomato slices and mozzarella.