I love broccoli!  But even if you don’t (yes I know you probably don’t!), I dare you to try this tasty variation on your old school green veg.  Broccoli is packed with folate, vitamin K, vitamin B3, vitamin B6, choline, vitamin C and other important prenatal nutrients and antioxidants.  Fresh and lightly cooked to retain these important nutrients, this quick, easy pesto can be added to sandwiches, salads you name it, to give your meals a nutritional boost!

Ingredients

¼ cup almond meal

1 ½ cups broccoli florets

1 cup fresh basil

2 cloves garlic, smashed

1/2 tsp pink or sea salt

½ cup olive oil

¼ cup parmesan, grated

 

Method

Bring a saucepan of salted water to the boil.  Add broccoli florets and simmer for about 2 minutes or until bright green (or steam for 3 minutes).  Transfer to a bowl of ice water to stop the cooking process.  Remove florets from iced water and pat dry.  Place broccoli in a food processor along with almond meal, basil, garlic and salt then pulse until mixture forms a chunky paste.  Gradually add the olive oil until becomes smooth.  Add the parmesan and pulse until well combined.  Store in an airtight container in the fridge.