I developed this recipe many years ago when I was putting together a recipe for a superfood salad on one of my summer menus at the Sky Apple cafe. The Cafe has now unfortunately closed but the recipe still lives on in my little Deli "The little piece of Sky" in Newcastle Upon Tyne. The recipe is naturally vegan and gluten free.
The best way to describe the taste of this pesto is to say it is light and refreshing. It is not designed to be used for coating hot pasta or gnocchi as the flavours would be lost along with its vitality. It's made for spreading thickly on bread in a sandwich, using liberally as a dressing in a light salad or as a dipping sauce.
It doesn't keep for a long time. The vibrant colour will fade overnight in the fridge so I advise making it in small batches. If you need to keep some for another day pop it in the freezer. The recipe is below. The quantities are given as a guidance but you can change them according to your taste and what you have available.
Allow them to cool, draining them first, and then place all of the ingredients into a food processor or small electric cutting device and whizz up until you have a paste or pesto. If you don't have a food processor then use a hand blender.
Recipe ingredients
2 small broccoli florets
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
handful of baby spinach
1 clove of garlic
1/2 teaspoon salt
15 leaves of basil
olive oil - enough to form a paste with the ingredients
Firstly lightly cook the broccoli florets in boiling water for a few minutes so they are only just cooked and still a little al dente.
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| broccoli lightly cooked |
I have one of those tiny little food processors which are cheap and great for whizzing up small quantities.
I don't want to get bogged down with listing all of the health benefits of the ingredients in this pesto so I suggest you do a quick search online - there is a wealth of information out there with mush more detail than I could possibly add to this blog without making it a very dry read. It's good to start researching what goes into your food anyway.
And that's it. In my next post I will include two recipes that use this pesto. The superfood sandwich and the superfood salad.
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