Toast, avocado, peppers and purple sprouting broccoli with anchovy pesto recipe
This makes more of the anchovy pesto than you need for one meal, but it’s hard to make it in small amounts. Keep it and eat it with burrata or mozzarella and peppers.
Prep time: 10 minutes | Cooking time: 5 minutes
2 slices of sourdough
Extra-virgin olive oil
Drizzle of balsamic vinegar, white or dark
1 large ripe avocado, halved and stoned
1 roasted red pepper, cut into strips
4-6 stalks of purple sprouting broccoli
For the pesto
50g tin of anchovies in olive oil, drained
1 garlic clove, chopped
70g pine nuts or blanched almonds
100ml extra-virgin olive oil
Lemon juice, to taste (I usually end up using just less than the juice of ½ lemon)
Put the anchovies, garlic, nuts and oil into a food processor or blender. Whizz until you have a sauce. Taste – it will be strong, but you are putting it with ingredients that are quite mild-tasting (the avocado) – and add as much lemon juice as you think you need. Set aside.
Toast the bread. Drizzle a little olive oil and some balsamic vinegar – go easy on the vinegar – on top. Scoop the flesh out of the avocado, mash slightly and spread on the toast. Top with the strips of roasted pepper.
Cook the purple sprouting broccoli, either by steaming or by putting it in the microwave (I generally microwave it). It should be tender.
Put the broccoli on top of everything else and spoon over some of the anchovy pesto. Grind black pepper on top and serve.