FOR THE PESTO
2 cups of broccoli florets (approx. 1 head of broccoli)
1 lemon, juiced
2 garlic gloves, chopped
1 cup of packed basil leaves
1 cup of packed baby spinach
1/2 cup of grated parmesan
1/2 cup of almonds, toasted
1/2 cup of olive oil
Slash of water if needed
Salt and pepper
FOR THE SALAD
3 heads of broccoli, chopped into small pieces including the stem
Pinch of dried chilli flakes
1/2 cup of roughly chopped almonds, toasted
1/2 cup of dried cranberries
1/2 cup shaved parmesan
1/4 cup of chopped chives
1. For the pesto, steam the florets until just tender. Remove and cool in the fridge
2. In a food processor, add all the pesto ingredients except for the oil and blitz until smooth. With the motor going, slowly drizzle in the olive oil until combined. Add a little bit of water if you want thinner consistency. Season to taste
3. To build the salad, place the chopped broccoli in a large serving bowl. Add the chilli flakes, chopped toasted almonds, cranberries and pesto. Gently toss to combine
4. Top with shaved parmesan and chopped chives. Drizzle with a little more olive oil and a squeeze of lemon juice. Check for seasoning and serve!
