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!
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.
