Pesto Broccoli Tikka - SK Khazana

Ingredients list for Pesto Broccoli Tikka - SK Khazana

• 10-15 florets Broccoli blanched
• Pesto
• 1 cup Fresh basil leaves
• 1 tablespoon Pine nuts
• to taste Crushed black peppercorns
• to taste Salt
• 5-6 Garlic cloves
• 3 tablespoons Extra virgin olive oil
• Marinade
• 1 tablespoon Hung yogurt
• 2 tablespoons Cream cheese
• to taste Salt
• 1 teaspoon Green chili paste
• to taste White pepper powder
• to serve Green chutney
• to serve Onion rings

Method

1. Put pine nuts in a blender jar, add grated parmesan cheese, crushed black peppercorns, salt, garlic cloves, fresh basil leaves, extra virgin olive oil and blend to a coarse paste
2. Take hung yogurt in a bowl, add cream cheese, and the prepared pesto and salt. Add green chilli paste and white pepper powder to taste and whisk till smooth.
3. Add blanched broccoli florets and mix well. Set aside to marinate for 10-15 minutes.
4. Preheat the oven at 180˚C.
5. Transfer the broccoli pieces on a greased baking tray and bake for 10-15 minutes.
6. Serve hot with green chutney and onion rings.