Description
Broccoli Peanut Pesto is a fairly new experiment for me. Very healthy, it is a very good source of folic acid, potassium, vitamins and powerful antioxidants.
Ingredients
- 5-⅓ ounces, weight Broccoli Florets
- 1 Tablespoon Peanuts
- 2 cloves Garlic
- 1 whole Green Chili Pepper (I Prefer The Spicy Kind)
- 12 leaves Mint Leaves
- ½ Tablespoons Salt, Plus More For Blanching Broccoli
- 1 Tablespoon Cumin Powder
- 1 Tablespoon Lemon Juice
- ¼ cups Olive Oil
Preparation
In large sauce pan, boil water and add broccoli and a generous pinch of salt. Boil for 8–10 minutes; drain. Immediately plunge broccoli into cold water for 1 minute and drain. If it is still warm, let cool to room temperature.
Add broccoli, peanuts, garlic, green chili pepper, mint leaves, salt, and cumin into a food processor. Process until you have a paste.
Transfer to a bowl or container and add lemon juice and oil. Mix well. Pesto is ready to use.
