Ingredient:
375 g (12 oz) broccoli, cut into bite-sized florets
375 g (12 oz) cauliflower, cut into bite-sized florets
About 12 black olives, pitted
Pesto:
30 g (1 oz) fresh basil
1 garlic clove
1 tbsp pine nuts
30 g (1 oz) Parmesan cheese, grated
Salt and black pepper
5 tbsp extra virgin olive oil
Method:
Make the pesto: put the basil, garlic, pine nuts, Parmesan and seasoning into a small food processor and process until the basil is finely chopped.
With the machine running, add the oil in a fine stream until the paste is creamy, cheek the seasoning.
Blanch the broccoli and cauliflower florets in boiling salted water for about 2 minutes (they should retain plenty of bite, so take care not to overcook them).
Drain and refresh under cold running water. Drain again, then toss with the pesto. Scatter with the olives and chill before serving.
