It's the middle of winter here in New Zealand and while I'm always diligent about loading up on greens in my diet, you won't find me drinking bone chilling green smoothies at the moment. That is a kind of madness to me - I don't know how anyone starts the day with an icy drink on these 2 degree (celsius) mornings!
Instead I find warming and nourishing ways to incorporate green vegetables (and all kinds of vegetables actually) into delicious dishes. Pesto is one of my favourites ways to get a green fix. Herbs are real powerhouses of goodness and while they are most often used for their flavour enhancing talents, we shouldn't overlook the nutrition they can provide.
Of course it's never just about nutrition for me. Everything I make has to really deliver on taste too. I'm loving this delicious, punch, dairy free pesto. I've replaced the usual pine nuts for buttery macadamia nuts. They have a really wonderful flavour. The green component is a wholesome pairing of raw broccoli and parsley. If you haven't tried broccoli in pesto yet, prepare to be blown away. Capers and the lemon juice give a lovely lift to the spread - you won't miss the cheese at all.
I'm enjoying this with homemade crackers (I've got a killer recipe coming soon) or spread thickly on my favourite gluten free toast. The very best news is that is freezes exceptionally well. I freeze it in smaller portions so that I can always have just the amount I need. Try freezing it in an ice cube tray to thaw for little ones meals.
I hope wherever you are this finds you happy and well fed! Kelly xox
3/4 cup macadamia nuts
1 garlic clove - finely diced
3/4 cup good quality olive oil
1 bunch parsley - stalks mostly removed
1/2 small head of broccoli - chopped into florets
juice of one lemon
sea salt and cracked black pepper
Place all ingredients into a food processor and run until you have a spread that is relatively even in consistency. Season generously with salt and pepper. Taste and adjust seasoning again if necessary.
Will last in the fridge covered for up to five days or freeze for up to a month.