Sautéed broccoli with pesto, chilli and pine nuts – Tangleby Gardens

Ingredients

• 1 head broccoli — cut into bite-size florets
• 1 tablespoon olive oil
• 1 clove garlic — finely chopped
• ½ teaspoon chilli flakes or ½ red chilli — seeds removed and finely sliced
• Garlic salt and ground black pepper, to taste
• 3 tablespoons pesto
• 1 tablespoon pine nuts — toasted