The perfect quick to make go to summer dish for weeknights.
Cooking time: 20 min
Ingredients for 4 portions:
1 small head of broccoli
30 ml olive oil
2 cloves garlic
20 grams pine nuts
50 grams parmesan
Cut off the florets of the broccoli and cook them for 1 to 2 minutes.
Roast the nuts and the garlic in olive oil until fragrant.
Then use a food processor to turn the broccoli, the roasted nuts, garlic, and olive oil into a fine paste.
Start adding the parmesan until you get a thick consistency.
Add the pesto to pasta, gnocchi, or any other dish.
Nutritional values per portion: 153 kcal | 13 g of fat | 8 g of protein | 0 g of carbs
C02 Emissions: 199 grams per portion