It’s the weekend and you have friends coming over for drinks so ditch the unhealthy snacks and try this great new recipe.  Try this broccoli pesto and kale chips with a little glass of Rose, we won’t tell if you don’t!!!

Ingredients:

• 2 cups of Broccoli florets
• 2 medium spring onions
• 2 peeled garlic cloves
• ¼ cup of olive oil
• juice of 1 lemon
• ¼ cup of grated parmesan
• salt and freshly ground pepper to taste Kale

Method:

• Lightly steam the broccoli for 1-2 minutes
• Place all ingredients in a food processor or blender and blend until creamy and smooth. The pesto will keep in a sealed container in the fridge for up to a week.
• For the kale chips preheat the oven to 200 degrees, tear the kale leaves into roughly 4cm squares and toss in oil and salt, and lay on a baking tray until crisp.
  
  Enjoy….