|with slices of chicken and a scoop of|
What you need:
3 cups steamed broccoli florets (you can include stems)
2 cloves garlic
3 tbsp olive oil
zest of one lemon
a few squeezes of fresh lemon juice
fresh ground pepper and red pepper flakes (you can leave out for children's portions)
extra olive oil
1/3 cup freshly grated Parmagiano
What to do:
Cook spaghetti according to directions. You can save a little pasta water to add to the pesto if you want a thinner sauce.
Puree first list of ingredients together in food processor, Thermomix or with hand blender.
Toss with spaghetti and add in the second list of ingredients according to personal taste.
For ore nut-free pesto ideas, visit: