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!!!
Ingredients:
- 2 cups of Broccoli florets
- 2 medium spring onions
- 2 peeled garlic cloves
- ¼ cup of olive oil
- juice of 1 lemon
- ¼ cup of grated parmesan
- salt and freshly ground pepper to taste Kale
Method:
- 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 up to a week.
- For the kale chips preheat the oven to 200 degrees, tear the kale leaves into roughly 4cm squares and toss in oil and salt, and lay on a baking tray until crisp.
Enjoy….