Brocolli, Basil and Peanut Butter Pesto

11:30 am on 11 August 2014


  • 1 head of brocolli
  • 1 bunch of fresh basil
  • 3 cloves of garlic, crushed or grated
  • ½ cup parmesan cheese
  • ½ cup peanut butter (smooth or crunchy, depending on the desired texture of the pesto)
  • ¼ cup toasted cashews or pinenuts (optional)
  • ½ cup olive oil
  • squeeze of lemon juice
  • generous pinch of salt and pepper
  • dried chilli flakes (optional)


Put everything in a food processor and blitz to combine. Freeze any left-over pesto. 

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