Broccoli pesto and natto

10min Used products: Natto

1 broccoli (broken into florets), 3 tbsp De Hobbit natto (or lupin natto), 1 tbsp olive oil, 1 cup almond flakes, 1 spring onion, ½ clove of garlic, ¼ tsp herb salt, ground black pepper (to taste)


Blanche the broccoli florets in lightly salted water for 4 minutes. Drain. Put the broccoli and all the remaining ingredients in a blender and blend until smooth. Serving tip: Delicious as a side dish or sandwich filling.

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