It’s green and she likes it!
This simple broccoli pesto was a success and boosts my daughter’s iron stores as well.
Sometimes I think it’s a bit difficult to find good recipes that the little ones like, are fairly easy to make and can be kept for a few days.
A few Broccoli florets
Rapeseed oil – as much as needed to get the texture you prefer
Grated Parmesan or other preferable cheese
A pinch of lemon juice
Start by cutting the broccoli florets into smaller pieces, boil them quickly in hot water, add oil, seeds, and cheese. Use a blender.
Blend everything and add more oil if you want a more smooth texture.
Serve it with risoni and it’s simple and good!