1 cup cashew nuts
6 cups broccoli florets
1 medium size onion, chopped
3 garlic cloves
¼ cup extra virgin olive oil
1 teaspoon salt
freshly ground black pepper, to taste
1 cup finely grated parmesan cheese
1/3 cup water
¼ cup chopped parsley
3 tablespoons lemon juice
2 tablespoons tahini
Soak cashews in a bowl covered with hot water for at least 1 hour. Drain.
Preheat oven to 200 degrees celcius.
Toss broccoli, chopped onion and garlic cloves in 2 tablespoons olive oil. Spread on a baking paper lined baking sheet. Sprinkle with ½ teaspoon salt and a good grind of black pepper. Roast until broccoli is slightly charred and the onion is soft, approximately 20 minutes. Remove from oven and allow to cool.
In a food processor blitz the drained cashews, parmesan, water, parsley, lemon juice, tahini, remaining olive oil, remaining ½ teaspoon salt and a good grind of black pepper. Blitz until smooth. Add cooled roasted vegetables and pulse until smooth but with a slightly chunky texture. If it is too thick add more water or olive oil to get it to the smooth texture.
Transfer to a serving bowl and drizzle with extra olive oil, nuts and seeds to serve.
