Broccoli Pesto

Finding new ways to add more prebiotic veggies into everyone diets can be tricky! Hiding them in ‘pesto' is a great way to go about it.

Ingredients

2 cups broccoli ﬂorets

2 medium shallots

2 cloves garlic

3 tbsp. olive oil

Juice of 1 lemon

1/2 cup fermented nut butter

Salt to taste

Method

Place all the ingredients in a food processor or blender and process until smooth and creamy. Pesto will last in the fridge for up to 1 week in a glass jar, with the top layer covered in extra oil.
You could try having “Pesto Zoodles” or use your pesto on top of baked ﬁsh or as a side to scrambled eggs for brekkie.

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