Wednesday, 2 April 2008

Broccoli (and More) Pesto

1 large broccoli (around 2 cups)
A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper

The above is therefore vegan.  You can also add a bit of whatever cheese you like if you are so inclined. 

  • Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. 
  • Add more olive oil or water if it feels too dry and salt & pepper according to taste.
  • Serve with pasta, in a salad, on a sandwich or in a wrap, as a dip or in tiny pastry cups with sun dried tomatoes, a bit cheese and perhaps a cooked shrimp (& then warm in microwave for 2 minutes) for an appetizer. 

Pesto Made from Anything (almost) Green

3 cups of combination (any or all) of greens (lemon balm, parsley, basil, baby spinach,
    carrot tops, strawberry tops, lettuce)
3 (or more?) garlic cloves
1/4 cup cashews, peanuts, pine nuts, what-have-you?
1/2 cup olive oil
1/4 cup parmesan cheese
lemon juice
salt & pepper

  • Put everything into your food processor except the lemon juice, olive oil and cheese.
  • Give it a whirl, adding first the olive oil and then squirts of lemon juice. 
  • Taste and add salt & pepper, more lemon (?)  Maybe a few capers?  How about a dash of fish sauce?
  • Keep in glass jars in the fridge or freeze.