Broccoli pesto

MAKES 4 CUPS PREP AND COOK TIME 20 MINUTES 500g broccoli (2 small heads), cut into florets

100g piece parmesan cheese

2 cloves garlic

⅔ cup (100g) pine nuts, toasted

1 cup basil leaves

1 cup baby spinach leaves

1 teaspoon sea salt flakes

1 cup (250ml) extra virgin olive oil blanched asparagus and green beans, radishes, baby carrots and cucumbers, to serve

1 Rinse broccoli under cold running water; drain. Place the broccoli in a microwave-safe container and cook, covered, on HIGH for 5 minutes. Remove, take the lid off and allow to cool.

2 Break the parmesan up into a few pieces and place in the bowl of the food processor. Blitz until it is chopped finely. Add the garlic, pine nuts, basil, spinach and salt; blitz again. Scrape down the sides of the bowl and blitz again, pouring the oil in a steady stream as you go.

3 Serve pesto with vegetables. Not suitable to freeze. Broccoli suitable to microwave.