Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Broccoli Stem Pesto
This take on pesto uses sweet and crunchy broccoli stems, something many folks throw away. Serve on baguette slices, for pesto pizza, with pasta and roasted tomatoes, or however you enjoy pesto best!
1 heaping cup broccoli stems (no need to peel), chopped
20-25 leaves fresh basil
1/4 cup cilantro leaves and tender stems
1 clove garlic
1/4 cup raw almonds or walnuts
1 oz. goat cheese
Salt and pepper to taste
Good quality extra virgin olive oil
Add the chopped broccoli stems to the bowl of a food processor and chop until you have pea sized pieces. Add the basil, cilantro, garlic, and almonds, and process until just short of a thick paste. Add the goat cheese, and pulse until combined. Taste and add salt and pepper by the pinch until flavorful (you probably won’t need much). Finally, with the processor running, drizzle in a small amount of olive oil, starting with 1-2 tsp and adding more if it suits your fancy.
To store, place in a small bowl and cover with plastic wrap, pressing the wrap onto the surface of the pesto to keep out air. Keep in the fridge for up to 4 days.
Yield: 4 servings