Broccoli Pesto
Broccoli and walnuts provide fiber and plant fats, while Parmesan adds protein and a savory depth. Brief blanching keeps the color bright, and thorough drying helps the pesto stay thick. Freeze it in portions of about 100 g.
Separate the broccoli (1000 g) into florets. Boil the florets in water for 2–3 minutes to blanch them, transfer them straight to ice water and dry thoroughly.
Put the broccoli in a blender. Add the garlic (20 g), walnuts (80 g), grated parmesan (100 g), lemon juice (30 g) and salt (to taste). Mix the ingredients in the blender for 1 minute. Then blend for about 3 minutes while gradually pouring in the olive oil (92 g), until the pesto is thick with small pieces.
Portion the pesto into molds at about 100 g each. Freeze for about 4 hours or until solid, then transfer to a storage bag.
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