broccoli, toasted almond and mint pesto

  • 300g broccoli florets
  • 1 cup mint leaves, plus extra to serve
  • ½ cup (80g) almonds, toasted, plus extra, chopped, to serve 
  • 1 teaspoon finely grated lemon rind
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • ¼ cup (60ml) water
  • sea salt and cracked black pepper
  1. Place the broccoli, mint, almonds, lemon rind, oil, lemon juice, water, salt and pepper in a food processor and process until finely chopped and well combined. Top with the extra mint and almond to serve. Makes 2¾ cups.

COOK’S TIP:
This pesto will keep in an airtight container in the refrigerator for up to 5 days.

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RATE THIS RECIPE:
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