Broccoli Pesto Pasta

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

Method:

1. 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.
2. Divide the broccoli into florets
3. 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.
4. 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. 
5. 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. 
6. Combine with pasta of choice, top with cheese and crispy breadcrumbs – optional.