Raw broccoli pesto with noodles and thickened yoghurt

This dish transitions nice and easily from dinner to leftovers for lunch. It also makes a great contribution to a barbecue table.

Raw broccoli pesto is a great way to get a large dose of greens in one hit. It’s a forgiving recipe – add more nuts or more parmesan or more herbs depending on your preference. And stop adding oil when you’ve got a consistency you’re happy with.

Ingredients

1 head	Broccoli, cut into florets (Main)
100 g	Almonds, lightly toasted (Main)
2	Garlic cloves, crushed
1	Lemon, Zest and juice of
1 handful	Parsley
1 handful	Basil
1 cup	Grated parmesan cheese (Main)
½ cup	Olive oil
250 g	Soba noodles, cooked according to packet instructions (Main)
1 pot	Thick greek yoghurt, or ricotta, to serve (Main)

Directions

1. In a food processor, blitz the broccoli, almonds, garlic, lemon zest and juice, herbs and parmesan. Season with salt and pepper. Slowly add the oil and continuing mixing until you have a smooth consistency.
2. Cook noodles, drain, and stir through the pesto. If you want a mellower flavour, stir through some yoghurt to the pesto before adding the noodles. Serve with an additional spoonful of yoghurt or ricotta and a drizzle of olive oil.