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Broccoli Peanut Pesto

by on April 15, 2016 in Appetizers, Cold Dips April 15, 2016 AppetizersCold Dips
See post on Reena Vyas’s site!
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Level: Easy

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Description

Broccoli Peanut Pesto is a fairly new experiment for me. Very healthy, it is a very good source of folic acid, potassium, vitamins and powerful antioxidants.

Ingredients

  • 5-⅓ ounces, weight Broccoli Florets
  • 1 Tablespoon Peanuts
  • 2 cloves Garlic
  • 1 whole Green Chili Pepper (I Prefer The Spicy Kind)
  • 12 leaves Mint Leaves
  • ½ Tablespoons Salt, Plus More For Blanching Broccoli
  • 1 Tablespoon Cumin Powder
  • 1 Tablespoon Lemon Juice
  • ¼ cups Olive Oil

Preparation

In large sauce pan, boil water and add broccoli and a generous pinch of salt. Boil for 8–10 minutes; drain. Immediately plunge broccoli into cold water for 1 minute and drain. If it is still warm, let cool to room temperature.

Add broccoli, peanuts, garlic, green chili pepper, mint leaves, salt, and cumin into a food processor. Process until you have a paste.

Transfer to a bowl or container and add lemon juice and oil. Mix well. Pesto is ready to use.

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