October 2024
Vlad's Springtime Pesto!
Spring has finally sprung our chef Vlad can’t stop pesto-ing everything! We thought we would try and corner him for a recipe of his spring pesto... it's ever evolving but last week at Bond Place in Gagebrook this is what he used! Who knew you could pesto brassica flowers?
The recipe was a hit with the community at Bond Place and some like Kaiden were gobbling it up. How good! Vlad is a master at weaving in all the healthy greens and making them delicious #greensbystealth
Happy pesto-ing!
Sunflower Seed & Bolting Brassica Pesto
Pesto isn’t just for basil and pine nuts! This recipe uses bolting brassicas and sunflower seeds as a twist on the classic. You could use most brassica leaves here. Older, tougher leaves may need to be blanched first.
Ingredients:
- 250g sunflower seeds- these can be toasted for a nutty flavour
- 2 large handfuls tender bolting brassica shoots and flowers
- 1 large handful parsley, picked
- 1 large handful mint, picked
- 1 clove garlic
- Zest of 1 lemon
- Juice of 2 lemons
- ¾ cup extra virgin olive oil
- Parmesan to taste (optional, great without it too)
- Salt to taste
Method:
- - Blend Sunflower Seeds: Pulse sunflower seeds in a food processor until they reach your desired texture.
- - Add Remaining Ingredients: Combine brassica shoots, parsley, mint, garlic, lemon zest, and lemon juice with the sunflower seeds. Blend together.
- - Balance Flavours: Add olive oil while blending until the pesto reaches your desired consistency. Taste, then adjust with more salt or lemon juice if needed. Parmesan can be added to taste, or left out for a dairy-free version.
Enjoy this pesto as a topping for pasta, an addition to soups, or as a dip.
