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Broccoli and almond pesto

When there’s a glut of broccoli, get the blender out. This little power veggie is besties with almonds, as proved by this pesto. It’s great with pretty much anything – pasta, pizza, sandwiches, dolloped into soup, stirred through hummus. Make a big batch and freeze in smaller quantities to have on stand by.

Makes 4 - 5 cups


  • 500g broccoli, or two heads
  • 2 large garlic cloves, peeled and roughly chopped
  • 20g basil, washed
  • 40g grated parmesan (approx. ½ a cup)
  • 100g almonds
  • 1 ½ cups olive oil
  • 2 tsp salt



  1. Turn oven on to 180*C and toast almonds for 10 – 15 minutes until golden.
  2. Meanwhile, put a pot of well-salted water on to boil.
  3. Cut broccoli into florets and rinse well. Boil for 3 minutes, then drain and run under cold water to refresh.
  4. Check basil for any woody stems – soft stems are good to keep in.
  5. Blitz all ingredients together in a blender or food processor, pulsing and stirring as you go, until you have a semi-fine pesto. It might be easier to process in two batches and then combine before decanting to store.
  6. Will keep well in the freezer for a couple of months.

Happy days!





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