I hope everyone has been enjoying the week! We have been spending time cooking a lot of warm-cozy meals. It's very cool around here. I love eating a nice warm bowl of pasta with lots of pesto in winter- somehow it seems to have a more intense flavor than any other season of the year.
I made a nice big batch of broccoli pesto this week but for this particular pesto I like using sunflowers seeds instead of pine nuts, they give the broccoli a wonderful delicate flavor and they also add a nice crunchy texture to the pesto. So today I want to share my broccoli pesto recipe- something that I really enjoy making. It's quick, easy and tremendously versatile- not to mention a great advantage to get leafy green vegetables into our diet. I use it on pasta, fish, chicken, read meat, and as a spread on a warm piece of toasted bread before lunch or as an energizing snack in the afternoon ! HAVE A GREAT WEEKEND!
Broccoli Pesto with Sunflowers Seeds
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If you are trying to avoid dairy products or you don't consume them, parmesan cheese in not necessary here. This is equally delightful with or without cheese!
2 C. Broccoli, cuts into florets 3 Tbsp. Sunflowers Seeds, soak for about 20 minutes before using 1 or 2 Garlic cloves Lemon juice, about a half a lemon Parmesan,grated (optional not necessary) Salt, to taste 2-3 Tbsp. Olive oil
Preparation: Cook broccoli florets in boiling water until tender. Drain well. In a food processor {or blender} add all ingredients, process until creamy and smooth. Store in a sealed container. This will keep well in the fridge for one week.
