Broccoli season is here - so to celebrate the "two for one" supermarket deals, we have the perfect broccoli pesto recipe for you to try.
Watch Ali make it in her kitchen (she will teach you her secrets too)
BROCCOLI BASIL PESTO
Half a head of Broccoli
1/2 cup of shelled pistachios
1 cup of tightly packed basil leaves
1 clove of garlic
3/4 cup of grated Parmesan cheese
3/4 cup olive oil
Fresh ground pepper and sea salt
Toast the pistachios over low heat in pan and then allow to cool.
Put all ingredients into the food processor . Blend until it's a smooth paste. If you prefer a runnier consistency add a bit more oil.
Season with salt and pepper
Keep it in the fridge in an airtight container for up to a week. It also freezes well for about a month.