Roadtesting Broccoli Pesto
Chris Gordon shares a delicious antidote to an overly-decadent weekend.
It’s been a time of indulgence. I’ve eaten Easter buns, chips, bad chocolate and good chocolate and I’ve drunk wine & G&Ts and most importantly, have enjoyed a super fun holiday. But now it’s time to look after myself.
I pick up of the gorgeous cookbook, The Green Kitchen and flick through the pages looking for something that will revitalise my liver. Ah, the broccoli pesto.
Here are some things I like about this recipe:
And not to mention, if I happen to receive an invitation to one of Melbourne’s great bars, this little gem of a paste will keep for a week in the fridge. So I gather my ingredients, I put them in the blender and I push the button.
This pesto is a lot like the traditional one we all know and love. While it uses different ingredients - raw broccoli, sage and chick peas - it is still perfect for stirring through pasta, much like its more popular cousin.
I expect it will be the most inspired dish for when I arrive home and crave something filling. I’ll cook up some noodles. I’ll stir this paste through. I’ll add some parmesan. And, then I’ll dig in. Afterwards I will likely stagger to bed, full, content and a little smug that I didn’t indulge in a souvlaki on the way home.
The Green Kitchen is a real feel-good book. A book for when you feel virtuous and calm, its mere presence on your shelf can make you feel self-satisfied.