Apr 16

Pesto

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Project 52 pictures and the photos from Santa Pod will follow shortly, in the meantime a healthy alternative to traditional pesto (serves 4).

100g fresh basil

28g parmesan cheese

3 garlic cloves

4 level tbsp pine nuts

198ml fat free vinaigrette

Chop the basil, grate the cheese and peel and chop the garlic.  Place in a food processor along with the pine nuts and blend until the basil is finely chopped.  Add the vinaigrette, a little at a time, and continue to blend until the mixture is still quite thick but able to drop off a spoon.

SW:  1.5 green, pine nuts = HE

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Aug 31

Broccoli-pesto Pasta

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Rachael, my sister-in-law, made this for tea when I last visited. 

400g penne pasta

250g broccoli, cut into florets

1 garlic clove, peeled

1 lemon

3 tbsp pine nuts

1/2 tsp dried crushed chillis

5tbsp extra virgin olive oil

3tbsp Grana Padano cheese, grated.

Cook pasta according to pack instructions, meanwhile boil broccoli for 4 mins 

Drain broccoli, return to the pan and mash with a potato masher or fork.  Finely grate the garlic & zest the lemon then mix into broccoli with the chillies and pine nats.

Drain the pasta and return to the pan, stir in the broccoli-pesto and squeeze over the juice of 1/2 the lemon.  Pour in the olive oil and season with salt and pepper.  Spoon in the grated cheese, toss the pasta and serve.

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