Three things cannot be long hidden: the sun, the moon, and the truth. Buddha
Life really is a funny thing. As we move forward (which we inevitably have to), it is certainly impossible to know what might inspire us from day-to-day, week to week, and so on. It could be a conversation over lunch, or a person you haven’t seen for years that suddenly pops into your life. It could be a season, or the way you feel after spending quality time outdoors in the fresh air.
I know that for me, I am happiest and most inspired when I’ve got a full, balanced plate in front of me. Pardon the corny food metaphor, but it’s just so apt! Not too much, and not too little. Just the right amount. Having too much (of anything) can certainly cause a feeling of being bogged down. The goal (for me anyways) is always to find some sort of precarious balance and this week, I am finding much strength in looking at ways to further embrace the philosophy and idea behind this blog.
Less is always more (except when it isn’t). Simple & easy might rule around here for a while, as we kick off our next set of NSF cooking classes (pumped!) which are just around the corner. Stay tuned for an update on what we are doing next week as we finalize the recipes, write the ingredient lists, and round-up the best volunteers in the whole entire world (love you guys!).
Of course, we’ll also get to some really great recipes too. Lots of them, in fact! Starting with this amazing version of a popular favourite. Yes, broccoli pesto it is, and it is wonderful, especially when you see what it goes with!
Broccoli & Lemon Zest Pesto:
(1) broccoli floret, washed and chopped (about 2 – 2.5 cups chopped)
(1/3) cup pumpkin seeds
(1) clove garlic (optional)
(1) tsp salt
(4) tbsp lemon juice
(1) tsp lemon zest
(2) tbsp olive oil
(3/4) cup fresh parsley
(1/4) cup fresh basil leaves
Start by putting up some water to boil in a small saucepan and steam the broccoli for 2-3 minutes until bright green and tender, but not mushy. Once cooked, remove the broccoli from the heat and set aside.
Roast the pumpkin seeds in a 350-degree oven for 2-3 minutes until turning brown and fragrant. Prepare the lemon juice, lemon zest, & fresh herbs and set aside. Once the seeds are toasted, remove from the oven and add them directly to the blender warm with all of the prepared ingredients. The mixture might need some agitation with a spatula to get going but should get going to a nice bit of pureeing in little time. Blend on high until well mixed and bright green.
Serve within a day or two to ensure the best colour of the broccoli and the best nutritional value. Broccoli pesto will keep in the fridge for several days and is delicious served with chickpea flatbread, or as a dip for crunchy crackers. In my next post, I’ll share with you the latest version of chickpea flatbread that has won my heart for good.
Since our return from France in August (and the recipes I brought home from Provence), I’ve had the pleasure to try a many of these, and this one is so far my favourite! So stay tuned for an easy, filling, and nutritious version of what is fast becoming a popular food here at home (and for very good reason).