Broccoli pesto on griddled flatbread bruschetta

Name: Broccoli pesto on griddled flatbread bruschetta | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Italian
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

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

By Asda Good Living,27th February 2019

(6 votes)

Cook: 20 Mins

Serves: 4

Price: 94p per serving

Nutritional Information

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

Med
7%

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.