BROCCOLI PESTO MASH
SERVES: 4
TOTAL FIBRE: 32gm
FIBRE PER SERVE: 8gm
PREP TIME: 5min
COOK TIME: 15-20min
PLANT BASED INGREDIENTS: 6
INGREDIENTS
- 2 Medium potatoes (skin on)
- 3 heads of broccoli (stalks & all)
- Grated parmesan (3-4 Tbsp)
- Basil (1 Bunch)
- Garlic (3 Cloves)
- Walnuts, Pinenuts, flaked almonds or hemp seeds (½ Cup)
- Fresh baby spinach leaves (2 Cups)
- EVOO (as needed)
- Salt & pepper
HOW TO PUT TOGETHER
In a saucepan add some water & bring to the boil.
While that boils, cut the potatoes into small dice.
Roughly chop up the broccoli, stalks & all.
Pull all the leaves off the basil.
Peel the garlic & measure out the cheese.
Put the diced potatoes into the boiling water & cook for 10 minutes or so until they are really soft & easy to mash. Then add the broccoli & cook for another 5 minutes until soft but still bright green.
Drain & let the veggies cool a little bit then add all the ingredients except the oil, salt & pepper to a blender.
Blitz on & off until it’s the consistency you like, you may need to open the machine & stir it to distribute evenly. Add a tablespoon or so of EVOO if it’s a bit dry.
Taste, add salt & pepper to your liking.
