Raw broccoli pesto with noodles and thickened yoghurt
This dish transitions nice and easily from dinner to leftovers for lunch. It also makes a great contribution to a barbecue table.
Raw broccoli pesto is a great way to get a large dose of greens in one hit. It’s a forgiving recipe – add more nuts or more parmesan or more herbs depending on your preference. And stop adding oil when you’ve got a consistency you’re happy with.
|1 head||Broccoli, cut into florets|
|100 g||Almonds, lightly toasted|
|2||Garlic cloves, crushed|
|1||Lemon, Zest and juice of|
|1 cup||Grated parmesan cheese|
|½ cup||Olive oil|
|250 g||Soba noodles, cooked according to packet instructions|
|1 pot||Thick greek yoghurt, or ricotta, to serve|
- In a food processor, blitz the broccoli, almonds, garlic, lemon zest and juice, herbs and parmesan. Season with salt and pepper. Slowly add the oil and continuing mixing until you have a smooth consistency.
- Cook noodles, drain, and stir through the pesto. If you want a mellower flavour, stir through some yoghurt to the pesto before adding the noodles. Serve with an additional spoonful of yoghurt or ricotta and a drizzle of olive oil.