7.20.2011

Broccoli Pesto! That's right....broccoli.

Since I have yet to start my new job, I have a little extra time on my hands these days. Not that I am bored...I am very thankful to have this time to settle into my new life. So after I started my day with a yoga class in Benicia, I decided to go through the kitchen to see what I could make for lunch. I noticed it was full of veggies that I bought at the farmer's market last week and I needed to use some things up quick or else they would go bad - and there is nothing worse than wasting yummy food (and money for that matter).

After browsing through my recipe blogs I found one on Green Kitchen Stories for broccoli pesto and thought...hmmm that sounds interesting. Luckily, I had all the ingredients at home to make it! Yay!

It took me about an hour because I roasted my chickpeas and only had my magic bullet to use (I had to do it in batches). But it was worth it! So yummy. Try it out, tell me what you think and if you used any variations I can try for next time.

This is how I did it...Enjoy!

Roasted Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon of salt, pepper, & cayenne


Heat Oven to 400 degrees
Drain the peas and pat dry with a paper towel.
Toss in olive oil, salt, pepper and cayenne
Cook 15-20 minutes or until they are golden brown.
Careful, because they pop in the oven...I had some cleanup to do after.
(if you want to roast 2 cans, they are a good snack too)

Broccoli Pesto
2 cups of raw broccoli
1 cans worth of roasted chickpeas
1/2 cup olive oil
generous handful of fresh basil
Juice from 1 lemon
4 gloves of garlic
salt and pepper to taste
water to help thin and blend as needed


Throw everything in a blender to smooth out. Add a bit of water if it seems to hard to blend and season to taste.



I added mine to some pita and tomatoes for a fantastic lunch.

Erica

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