To make Arugula Pesto, take 2 cups of Arugula leaves, a cup of basil leaves, 3-4 garlic cloves, and a tablespoon of olive oil. Put all the ingredients in a blender and pulse it. Add more olive oil if needed. Add a tablespoon of Parmesan cheese and few roasted almonds to it and keep aside.
Steam a pack of grated broccoli and cabbage.
Toss the steamed broccoli and cabbage with the pesto and add some water if needed to make it smooth. Sprinkle parmesan cheese. Bake at 300 degrees Farenheit for 5-7 minutes until the cheese is melted and starts turning golden brown. Garnish with lemon zest and chopped coriander leaves.
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