A result of having broccoli, courgettes and not much else in the fridge - this pesto is so easy to throw together and still has an intense, pesto-ey flavour without the masses of oil. You could sprinkle with toasted pinenuts before serving for a tasty final touch.
Ingredients:
Low fat cooking spray 1 onion, chopped
2 cloves garlic, crushed
1 head broccoli, chopped into small florets
Juice of 1/4 lemon
Salt & pepper
2 courgettes, grated
1 tsp crushed chili
2 Tbs nutritional yeast
1/4 c soy milk
Handful fresh basil, torn
Cooked, drained spaghetti of your choice (I used wholewheat)
To make:
1) Spray some cooking spray to a pan over a medium heat and cook onions for 2-3 minutes, then add garlic and cook onions until translucent.
2) Add the broccoli and cover, stirring occasionally, for about 5 minutes until the broccoli is very soft. Mix in the lemon juice and seasoning.
3) Put this all into a food processor and blend until smooth. Put aside.
4) Rinse the pan, put it over a medium heat and use a little more cooking spray. Tip in the courgettes and cook, stirring for about 3 minutes, until soft.
5) Scrape the blended mix into the courgettes and stir in chilli and nutritional yeast, then gradually add milk, stirring until you achieve a smooth consistency.
6) Just before turning off the heat, stir in the basil.
7)Pour over drained pasta and mix through until all strands are coated. Garnish each serving with a few basil leaves.
Makes enough for pasta for about 4 people.
NB. As this isn't made with oil like normal pesto, it won't keep for longer than a few days.
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