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Ingredients

• broccoli in Balsamic-pesto sauce
• Makes 3 servings
• 300 g broccoli florets
• 3 small baby carrots, peeled and diced
• 3 small Jicaima/ turnips, peeled and diced
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 clove Garlic
• 1 tbsp Chopped fresh parsley
• 1/2 tbsp Chopped fresh basil
• 1 tbsp Chopped cashew nuts & more for garnish
• dash salt
• pinch ground black pepper

Description

The Distinct Sweetness Of Balsmic Vinegar Gives More Flavor On Pesto Sauce.

Group Recipes