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.


brocolli


Here are some things I like about this recipe:

  • It’s really quick.
  • I can use ingredients from my garden.
  • It’s healthy.
  • There is no cooking involved, in that, it really is a case of ‘pulsing’.
  • 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.

    Bingo. Done.

    brocolli2This 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.


    Chris Gordon is the Events Coordinator for Readings and is a committee member of The Stella Prize.

    The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day

    The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day

    David Frenkiel, Luise Vindahl

    $49.99Buy now

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