Pesto Broccoli Tikka

Ingredients 

• 10-15 blanched broccoli florets
  Pesto
• 1 cup fresh basil leaves
• 1 tbsp pine nuts
• 1½ tbsps grated parmesan
• Crushed black peppercorns to taste
• Salt to taste
• 5-6 garlic cloves
• 3 tbsps extra virgin olive oil
  Marinade 
• 2 tbsps hung yogurt
• 1 tbsp cream cheese
• Salt to taste
• 1 tsp green chilli paste
• White pepper powder to taste
• Green chutney to serve
• Onion rings to serve

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.