300g broccoli, trimmed, cut into florets
1/2 small avocado
1 cup firmly packed fresh mint leaves
1/4 cup natural almond kernels
2 small garlic cloves, peeled, quartered
3/4 cup extra virgin olive oil
Step 1Cook broccoli in a saucepan of boiling water for 1 to 2 minutes or until just tender. Drain. Refresh under cold water.
Step 2Place broccoli, avocado, mint, almonds and garlic in a food processor. Process until finely chopped. Transfer to a bowl. Stir in oil. Season with salt and pepper (see notes).
- Low sodium
All nutrition values are per serve
Make this pesto just before serving otherwise it will go brown.
Nutritional information is per tablespoon.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas