Goat's cheese and broccoli pesto toasts recipe
Use purple sprouting broccoli to whip up a homemade pesto, which tastes great on toast. Top with extra broccoli spears, pickled radishes and some crumbled goat's cheese for a lunch that'll leave you feeling great.
See method- Serves 4
- 15 mins to prepare
- 347 calories / serving
- Freezable
- Vegetarian
Ingredients
- 120g radishes, trimmed and finely sliced
- 1 tbsp vinegar (red, white or cider)
- 200g pack purple sprouting broccoli
- ½ garlic clove
- 2 tbsp sunflower seeds, toasted
- 30g fresh basil
- 60g vegetarian hard goat’s cheese, finely grated
- 3 tbsp extra-virgin olive oil
- 4 slices sourdough (or other bread), toasted
Each serving contains
- Energy
- 1450kJ 347.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 25.2gProtein 12.8gFibre 4.4g
Method
- Scrunch the radishes in a small bowl with the vinegar and a pinch of salt. Set aside.
- Boil the broccoli in a pan of water for 5 mins or until tender and just cooked. Drain, run under cold water and drain again; set aside 4 spears.
- Roughly chop the remaining broccoli, then transfer to a food processor with the garlic, sunflower seeds, basil leaves and ¾ of the goat’s cheese. Pulse until finely chopped; then, with the motor running, slowly drizzle in the oil and 3 tbsp water. Season to taste.
- Divide the pesto between the toast slices. Halve the reserved broccoli spears and use to top the pesto. Scatter with the remaining cheese and the radishes to serve.
- See more Lunch ideas
Freezing and defrosting guidelines
Freeze the pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
