BROCCOLI PESTO

SERVES 4 | LECTIN FREE | DAIRY FREE

INSTRUCTIONS

Wash and cut up as much of the broccoli and stems as you like to eat. (The stems are higher in salicylate than the tops.)

Put a little olive oil in a pan and put on a medium heat. Add the broccoli and fry until the stems are cooked through and are very soft. The smaller the pieces the less time this takes. I prefer to fry it this way as I think it retains more taste if you cook it this way, but if you prefer you can steam or boil the broccoli - just make sure the stems are well cooked.

If you can tolerate it you can add 1/2 clove of garlic or a little finely chopped white onion to the frying pan towards the end of cooking.

Once cooked blend with the basil, a little more olive oil and some salt. Blend for longer if you prefer a smoother consistency. If it is too thick you can add a little water or some more oil if you tolerate it well.