Broccoli Pesto & Pasta – 28p a serving
I first came across this idea on The Green Kitchen, it was very intriquing, and I determined to try it. I used rape seed oil instead of olive oil, but other than that, the recipe is more or less the same.
I had most of a head of broccoli that had gone over and was well past its best, so not one to waste anything if I can help it, I thought I would give it a go with that
Broccoli Pesto & Pasta
- 1 head of broccoli, £1
- 2 stems of fresh basil, I used some from the greenhouse, so free, if you have to buy it, get a £1 plant and use half of it, 50p
- the zest and juice of half a lemon, Asda SP 85p/6 lemons, 7p, or 45ml Asda lemon juice 50p/250ml, 9p
- 50g hazelnuts £1/100g, 50p
- heaped tsp garlic from a jar, Rajah £1.30/210g, 5p
- 125ml rape seed oil, £1.25/1 litre 16p
- tsp salt, black pepper
- Toast the hazelnuts to bring out their flavour
- Chop the broccoli up a little, especially the hard stems (include everything, don’t throw any of it away, except perhaps a tiny slice off the very end of the stem). Pile everything into a food processor and give it all a good pulse until everything is chopped finely. Take the lid off the processor and breathe in the utterly delectable aroma, put the lid back on again
- If it needs it, add a little water, or a bit more oil and mix well again. Taste, add more salt and pepper if it needs it. It needs to taste quite salty at this stage. This makes enough to dress 10 portions of pasta. The total recipe costs £2.28, so 23p a serving.
- Add 80g value pasta per person, at 5p, and you have a wonderful, fragrant dish of loveliness for the grand total of 28p. The taste is vibrant, bright and light from the lemon, deep from the garlic, with a faint taste of the hazelnuts coming through at the end
I tried some on a little piece of french stick and it was lovely, so would make a delicious (cheap!) sandwich, with or without soft cheese as used in Mackerel Pate