2 heads of broccoli, cut into florets
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
3 cups vegetable stock
1 cup quinoa flakes
Freshly ground black pepper
¼ cup cashew nuts, plus extra to serve
2 ½ cups basil leaves, plus extra to serve
⅓ cup finely grated parmesan (or vegan parmesan)
¼ cup water
Place the broccoli in a food processor and pulse until it resembles rice.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add the stock, broccoli, quinoa flakes and black pepper. Cook for 8-10 minutes or until starting to bubble.
While the broccoli is cooking, place the cashews in the food processor and process until a paste forms. Add the basil leaves, parmesan and water and process until smooth. Add the pesto to the saucepan and stir to combine.
Serve topped with extra cashews, basil leaves and parmesan.
Serves 4.
