Thursday, 24 July 2008

Broccoli Pesto

I went to Paperinos for dinner last night with some work collegues. I had a bowl of pasta but it was awful, greasy and not at all nice. So tonight I thought I would have a decent bowl of pasta. After the success of the cabbage pesto, I thought that I would try another green veg based pesto. So when broccoli was in our veg box this week I thought I would give it ago.

The first thing I noticed was it wasn't as dark green as the cabbage pesto, a much lighter green. The pesto was very light almost like mousse. The best thing about making pesto that it is so quick. I have a little handblender which has a small processor attachment, which is great for making pastes. I think next time I would like try using almonds instead of pinenuts. I always see so many different pestos, some using rocket, others using lime.

Broccoli pesto:
Boil the broccoli for 4 mins, drain and rinse with cool water to stop it cooking any further. Into my blender, I put the broccoli and a couple of handfuls of toasted pinenuts, 1 tbsp grated pecorino, zest of 1 lemon, lemon juice (to taste) and olive oil. I then blitzed until it was smoothish! This was stirred into cooked pasta, with some chopped tomatoes and olives. It was topped with a few toasted pinenuts and more pecorino.

I'm entering this dish into this weeks Presto Pasta Nights which this week is being held by Katie @ Thyme for Cooking . Make sure you have a look at her blog on Friday when the roundup should be up!

This week in the box we got:

  • Broccoli
  • Cabbage
  • Broad beans
  • Courgettes
  • Lettuce
  • Turnips
  • Potatoes
  • Onions
  • Carrots

1 comment:

katiez said...

I love the idea of using vegetables for pesto-type sauces. And I love your CSA box - how fun!