Value added from yesterday’s recipe: lots of leftover pesto. Toss it with pasta, spread it on bruschetta, in celery boats or on pita bread, here. Garnish it with parsely, carrot and other raw vegetables. If you have the pesto in the fridge this breakfast can be made in five minutes.
Yesterday’s broccoli pesto (see below)
1 large pita bread
a few sprigs parsley
a few carrot “coins”
Broccoli pesto recipe
Process Wash the parsley and carrot well. Slice the carrot into thin rounds – aka “coins” and set aside. Warm the pita in a dry skillet if it is not fresh.
Use a serrated knife to quarter the pita. Spread some pesto on each pita triangle. Top with a sprig of parsley and a slim carrot slice. Serve.
To make the pesto: INgredients
1 head broccoli
5 large basil leaves
1 small lemon
¾ cup hazelnuts (aka filberts)
2 garlic cloves
½ cup EVOO (Extra Virgin Olive Oil)
sea salt and freshly ground black pepper to taste
Process Dry roast the filberts by placing them in a stainless steel pan on a medium flame. AS pan heats up, you should turn them over continually, or they might burn. Set aside. Peel and chop the broccoli into 2-inch chunks of florets and stalks. Wash the broccoli and basil well. Squeeze the lemon and set aside. Peel the garlic and set aside. Place all ingredients, plus 2 Tablespoons water in a blender or food processot. Blend until it is a smooth puree. Taste and adjust the seasoning.
©Nancy Wolfson-Moche 2014