1 large broccoli (around 2 cups)
A couple stems fresh basil
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic or almonds to avoid expense)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic or almonds to avoid expense)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper
Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Serve with pasta, in a salad, on a sandwich or in a wrap.
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