Continuing on my nutritional medicine diploma I have come to learn about Broccoli, it is probably the best stuff around. If you are interested in learning about healing benefits of foods, I couldn’t recommend this book more highly.
It is a superfood in its own right. Containing an abundance of vitamins, minerals and other powerful disease-fighting substances that give it the ability to fight against common cancers among other diseases. Scientists are not quite sure why broccoli seems to be the most protective than other cruciferous vegetables.
When cooking broccoli be sure to only steam it for a as little time as possible, as you still retain the goodies in it. Overcooking it kills the vitamin C.
My broccoli pesto is perfect onto use on, poached or boiled eggs in the morning, pasta, baked potatoes, quinoa, salads, cheese plates and so on.
Can store in a sealed jar for 10 days in the fridge.
1 Head of Broccoli, used all florets and stump
3/4 Cup Cashews, lightly toasted
1/2 Cup Basil/Mint Leaves
1/4 Cup Parmesan
1 Lemon, squeezed
1 Garlic Clove, crushed
100ml Olive Oil
1 Tbsp Sea Salt
- Steam the broccoli first in a steamer and sauce pan, do it for 1-2 minutes ensuring not to overcook it. Blanch in cold water after its been steamed to make sure it wont cook further.
- Grab a small frying pan, add the cashews and lightly toast for 2-4 minutes.
- Add cashews, broccoli, parmesan, mint/basil leaves, lemon, garlic, olive oil, sea salt and pepper into a food processor and blitz until a pesto consistency.
- Season to taste with salt and pepper or a little more parmesan.