Broccoli pesto

16 December 2013
Broccoli pesto
I first made pesto when I was living on my own at University. On my kitchen windowsill sat three happy herb plants; parsley, mint and basil.
The basil plant always did a little too well. I would come back from class or work, and it felt like the plant had grown another 5cm. I was constantly adding basil to dishes so none of the herb would go to waste.

Even now I do not like having food go to waste. So when we had a growing collection of left over stalks from broccoli I decided to turn it into broccoli pesto. It is great to toss in with roasted vegetables, a cold pasta dish or on roasted sardines. I opted for some pistachio nuts as we had no pine nuts in the house. Necessity is definitely the mother of invention. This will make 1 1/2 - 2 cups.

2 cups of raw broccoli stems
1/2 cup of pistachios roasted
1/2 cup of grated Parmesan
1/2 cup of olive oil
1/2 tablespoons grated lemon
Salt and pepper to taste 

How to put it together
Place all the ingredients into your blender or food processor and blend. If you find the consistency is not smooth enough add olive oil until mixture is at a consistency you enjoy. Freeze what you don't use and write on the jars how much is in there. That way you know if you have 1/2 cup or 1 cup frozen. The pesto will be good to freeze for six months

Optional: Add basil leaves. Basil leaves have a sweet peppery taste. If you add basil leaves wait until the end to see if the pesto needs any pepper.
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