The Christmas bake is upon us, here. My kitchen is covered in a fine and persistent film of various flours and sugars and nuts and fruits and the ever wafting air of things being baked greets the marvelous Mr P every time he comes in to see what’s what. It’s perfect weather for it too, snowy and chilly and Winter-wonderland gorgeous out there, and toasty, spicy and afternoon-napish in here. There’ve been pots and pots of hot spiced apple cider and mulled wine and steaming mugs of hot tea going around, along with many friends to keep the spirit kicking. As soon as I get a chance, I’ll post all that’s been happening, but in the mean time I thought something a little savoury was in order to cut through all that sugary yum. Here is that rather delish broccoli pesto I made for our first, fire-side dinner last week. It’s equally good on a pasta as it is stirred into leek and potato soup, or grilled with cheese on whole grain toast.
*note: only use the flowery bits of the broccoli as the stems can be a bit bitter. I kept the stems for a soup later in the week.
**note: as with most pesto’s, the ingredients are a guideline only. Add more or less of each according to your taste.
Broccoli and Pepita Pesto
2 cloves garlic
1 large head broccoli, florets only
⅔ cup Pepita’s (green pumpkin seeds)
¼ cup finely grated Parmesan
⅓ cup good virgin olive oil
salt and pepper to taste
– toast the Pepita’s over a medium to high heat. Remove from heat as soon as they start to brown.
– peel the shallot and garlic and blend, along with the broccoli in a food processor until finely chopped
– fry over a medium heat until broccoli is bright green and tender, about 4-5 minutes. Allow to cool.
– chop Pepita’s in food processor. When broccoli is cool, add to Pepita’s along with cheese and process until fine. With the motor running, slowly add olive oil until desired consistency is reached. Season with salt and pepper.