It’s the weekend and you have friends coming over for drinks so ditch the unhealthy snacks and try this great new recipe. Try this broccoli pesto and kale chips with a little glass of Rose, we won’t tell if you don’t!!!
Superfood pre-dinner nibbles from Adams & Adams
2 cups of Broccoli florets
2 medium spring onions
2 peeled garlic cloves
¼ cup of olive oil
juice of 1 lemon
¼ up of grated parmesan
salt and freshly ground pepper to taste
- Lightly steam the broccoli for 1-2 minutes
- Place all ingredients in a food processor or blender and blend until creamy and smooth.The pesto will keep in a sealed container in the fridge for upto a week.
- For the kale chips preheat the oven to 200 degrees, tear the kale leaves into a roughly 4cm squares and toss in oil and salt and lay on a baking tray until crisp.