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BLK Pesto

RECIPE: Broccoli and kale pesto with wholemeal pasta

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It’s pesto, but not as you know it. This nutritious kale and broccoli version is great with pasta, chicken, fish – or even just on its own!

Pesto doesn’t have to mean basil! This bright green beauty is boosted with broccoli and kale, both rich in Vitamin C, antioxidants and fibre, as well as anti-inflammatory phytonutrients. The vegetables in this recipe are lightly cooked to make them more digestible. This is the perfect weeknight dinner, but you can also try using the pesto in toasted sandwiches or as a tasty dollop with steamed fish or chicken.

Serves - 2
Prep time - 10 minutes
Cook time - 20 minutes
Vegetarian

Ingredients 

  • 1 head broccoli
  • 4 stalks kale
  • 40g extra virgin olive oil, plus extra to taste
  • 1 eschalot, finely chopped
  • 1 clove garlic, finely chopped
  • 40g parmesan, grated
  • 40g pine nuts or raw cashews
  • salt and pepper, to taste
  • wholemeal pasta, to serve

How to make

  1. Cut broccoli into florets, peel the thick outer layer from the stem and cut the remainder of the stem into chunks. Tear kale from thick stalks and roughly chop.
  2. Steam broccoli (florets and stem) and kale until broccoli is just tender and kale is wilted. Refresh vegetables by plunging them briefly into iced water (this helps them keep a vibrant green colour, too). Drain, squeeze excess water from kale, and set aside.
  3. Heat oil in a small frypan over medium heat. Gently cook eschalot and garlic until translucent and fragrant.
  4. Using a food processor or stick blender, blend cooked broccoli (keep back a few florets for garnish), kale, eschalot mixture, grated parmesan and nuts to a chunky pesto. Season with salt and pepper to taste. Stir through extra olive oil for a smoother consistency, if desired.
  5. Serve with wholemeal pasta, cooked according to packet instructions. Garnish with reserved broccoli florets. Pesto is also good in toasted sandwiches or as a tasty dollop with steamed fish or chicken.

 

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