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Broccoli Pesto

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Taken from Green Kitchen Stories


Ingredients

1 large broccoli (around 2 cups)
A couple of stems fresh basil or sage
1/2 lemon, juiced
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper

Procedure

Throw all the ingredients in a blender or food processor.
Pulse for about a minute. Taste it.
Add more olive oil or water if it feels too dry, and salt & pepper according to taste.

Serve with pasta, in a salad, on a sandwich or in a wrap.


 

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