Brocoflower Pesto



1 head of brocoflower (approx. 650g)

½ cup cashews

1 cup parsley

1 tsp salt

½ cup parmesan

3 Tbsp lemon juice

3 Tbsp olive oil


Wash and roughly chop the brocoflower and steam for a couple of minutes over boiling water, put into iced water to cool down quickly

Drain off all water and place in a food processor with cashews, parsley, parmesan. Blend until smooth and add salt, lemon juice and olive oil. Continue to blend until smooth. Check seasoning and add more salt or lemon juice if needed

Serve with fresh baguette and venison salami


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