Purple sprouting broccoli with anchovy & hazelnut pesto recipe | Good Food
Sweet, earthy, salty and bitter flavours combined, this is next level broccoli. Serve the rest of your pesto on the side – it's great for dipping bread in
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Cooking tools:
- Food processor
- Roasting pan
- Steamer basket
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- Chef's knife
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- Serving platter
- Serving bowl
- Measuring spoon
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- Spoon
- Citrus press
- Paring knife
Ingredients
- 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases)
- ½ lemon juiced
- 1 tbsp olive oil
- 1 small head white chicory
- ½ small head radicchio
- 200g purple sprouting broccoli
- 50g watercress coarse stalks removed
- 1 tbsp white balsamic vinegar
- 3 tbsp extra virgin olive oil
- 15g lightly toasted hazelnuts very roughly chopped
- 50g can anchovies drained
- 1 garlic clove roughly chopped
- 70g hazelnuts lightly toasted
- 125ml extra virgin olive oil (a fruity one rather than a grassy one)
- ½ lemon juiced (reserve 2 tsp for dressing)
- 1 tbsp finely chopped flat-leaf parsley
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