Broccoli, rocket and almond pesto
( MAKES 2 CUPS )
This powerhouse pesto is great served as a dip with vegetable bites, or as a spread on crispbreads or crostini or in a sandwich with chicken, mashed eggs or bacon. Turn it into a fabulous pasta sauce by loosening it with a little of the pasta cooking water and mixing in some grated parmesan and coarsely chopped roasted almonds.
- Drop broccoli into a large pot of salted boiling water and cook for 3 minutes. Rinse under cold water to cool and drain well.
- Whizz garlic, oil, almonds and lemon zest to a fine paste in a food processor, then add broccoli and rocket and whizz until smooth. If not using at once, store in a covered container in the fridge for up to 2 days or freeze.
See more of Annabel's almond recipes