Broccoli and basil pesto

Ingredients for 2 servings:

• 125 g broccoli
• 25 g pine nuts
• 1 small garlic clove(s)
• 1 handful of basil leaves
• 25 g Pecorino or Parmesan, freshly grated
• 30 ml olive oil
• 10 ml walnut oil or macadamia oil
• 1 pinch of chili powder
• lemon juice
• Acacia honey
• 1 pepper, red
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

The pesto goes perfectly with pasta or zoodles

First, roughly chop the broccoli and place it in boiling, lightly salted water for about 8 minutes. Drain the broccoli and immediately place it in ice water to retain its beautiful green color. Drain again and let it drain well. Briefly roast the pine nuts in a pan without oil. Place the broccoli, pine nuts, garlic, basil, oil, and chili in a blender and puree until smooth. Add a little more oil to achieve the desired consistency and season with a little salt (I’ll add pecorino!), pepper, a dash of honey, and lemon juice. Finally, stir the grated cheese into the mixture (do not blend any further!). Before serving, deseed the peppers, finely dice them, and either stir them into the pesto or serve them separately over the finished pasta.