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Broccoli pesto with pine nuts

Details


  • Preparation time: 25 min.
  • vegan
  • lactose-free
  • quick preparation
Broccoli pesto with pine nuts
Broccoli pesto with pine nuts

Method


Clean the broccoli, peel the stalks and cut into pieces. Roughly cut the florets and wash everything.

Bring salted water to a boil in a large saucepan, cook the stems for 2 minutes and remove them. Save the water for later.

Heat half of the oil in a pan and fry the garlic and onion until translucent. After 2-3 minutes, add broccoli stalks and florets. Steam gently for 10 minutes with the pan closed.

After 5 minutes add the sun-dried tomatoes and stir, if necessary add some broccoli cooking water.

Roast pine kernels in a separate pan without fat.

Add the broccoli mixture to a blender. Add the remaining oil, half of the pine nuts, basil leaves and spices. Mix the ingredients till smooth. Mix the broccoli pesto with the remaining pine nuts and serve.

Serving suggestion: spaghetti or other pasta.

Ingredients


Rapunzel Products


1204165 Dried tomatoes, halves
206140 Pine kernels
1000675 Olive oil extra virgin Finca la Torre, demeter
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de