Ingredients: Serves 4-6 children
- 35g pine nuts
- 350g broccoli (1 medium head)
- 30g fresh basil leaves
- 2 garlic clove
- 2 tbsp lemon juice + zest of ½ a lemon
- 4 tbsp grated parmesan cheese
- Salt and black pepper, to taste
- 60 ml extra virgin olive oil – for a slightly healthier option, use water or a reduced salt stock
- Heat up a small pan on a low heat, then add pine nuts and dry roast them until golden and fragrant, stirring regularly – set aside.
- Divide the broccoli into florets
- If possible, use a steamer to cook the broccoli, to retain the nutritional value. Otherwise, place in a pan with a little water and boil until cooked – but not too soft.
- Place the steamed florets in a food processor, pulse them a few times until chopped small, then add in the toasted pine nuts, basil leaves, garlic, lemon juice, zest, parmesan, a little pepper (salt optional as it’s children), before you pulse the mixture some more.
- Finally, trickle in some olive oil and process again – if you don’t want to use too much olive oil, leave the texture as desired, then when using as a sauce with pasta, mix with some of the pasta water after cooking.
- Combine with pasta of choice, top with cheese and crispy breadcrumbs – optional.