Roasted Tenderstem® broccoli with Wild Garlic Pesto
Method
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Preheat the oven to 200°C/180°C fan/gas 6.
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Pulse the nuts in a food processor, then add the wild garlic, parsley and lemon juice and blend to break down. While the blender is blitzing the ingredients, drizzle in olive oil gradually to make a smooth pesto, scraping down as necessary.
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Season with salt and pepper and stir in the cheese.
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Roast the Tenderstem® broccoli for about 5-10 minutes until tender and crispy in places.
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Divide the pesto between 2 plates. Place the Tenderstem® broccoli on top of the pesto and serve immediately.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
