Broccoli-pesto-bruschetta

Broccoli pesto on griddled flatbread bruschetta

Broccoli and beetroot come together in this tasty, colourful spin on an Italian classic

By , 27 February 2019

(6 votes)

Broccoli pesto on griddled flatbread bruschetta
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 143g serving contains
  • Energy

    1221KJ

    292KCAL

    15%
  • Fat

    17.2g

    med

    25%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    3.9g

    low

    4%
  • Salt

    0.43g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 854kJ/204kcal.
Ingredients
  • 250g pack Extra Special Purple Sprouting Broccoli
  • 1 Grower's Selection British Cooked Beetroot
  • 10g basil, plus extra to garnish
  • Pinch dried chilli flakes
  • 25g pine nuts
  • 1 clove garlic, chopped
  • 25g Parmesan, grated
  • 2tbsp olive oil
  • 2tsp lemon juice
  • 4 Asda Plain Folded Flatbreads
  • 1tbsp olive oil
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Chop the broccoli and add to a pan of boiling water, reserving a few raw sprigs. Simmer for 4 mins, then drain well.

  • Chop the beetroot. Put in a food processor with the cooked broccoli, basil, chilli flakes, pine nuts, garlic, Parmesan, 2tbsp of the olive oil and the lemon juice. Season with black pepper; pulse until just combined.

  • Cut the flatbreads into triangles and brush with the remaining olive oil. Put on a baking tray; bake for 5mins until crisp.

  • Spread with the pesto; garnish with the reserved broccoli sprigs and a few small basil leaves before serving. Keep any leftover pesto covered in the fridge for up to a week.