A versatile vegetable pesto paste to use as flavour boost in soups, for left-over meats or as pasta sauce.
Steam or boil the broccoli. Once done chop in small pieces.
Chop the onion, garlic and tomatoes.
In a deep pan with some oil add all the vegetables except the peas and leave to cook at medium temperature for approx 40 minutes or until the vegetables are soft.
Half way in the cooking process add the peas and continue to cook. Once cooked season with salt and black pepper. You can also add herbs.
Pass the vegetables through a food processor to blend everything to a paste.
Place the mix into a seal tight container and into the fridge.
I like to keep the paste in a glass seal tight container in the fridge. It will keep for 2 weeks.
You can also add olive oil this will act as a natural preservative so it keeps longer.
You can also freeze it in separate pouches for portion control. If used in soups thawing is not necessary.
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