Broccoli, Lemon, Sunflower Pesto

Ingredients

• 1 small head of broccoli (approx 350g), cut into florets
• 30g pack fresh basil
• 100g sunflower seeds
• 1 lemon, zested and juiced
• 50ml olive oil
• to serve: selection of crudités (such as carrot sticks, mangetout, cucumber batons and pepper slices),

Preparation

1. steam the broccoli for 5 mins until just tender, then allow to cool in a colander.
2. once cooled, put the broccoli, basil, sunflower seeds and lemon zest and juice in a blender. blitz briefly, then add the olive oil. season and blitz again until smooth. if needed, add a splash of water until you reach the desired consistency. serve the pesto in individual pots with the crudités. store in an airtight container in the fridge (it will keep for 2-3 days)