It’s raining and raining and raining. The situation is tragic in Italy at the moment. I mean really tragic. Lakes overflow, streets have turned into rivers, basements are full of water. It’s frightening how you can not get grip of nature…Most of the regions in Italy are fighting the water. Here in Piedmont as well. Lake Orta and Lake Maggiore, close to where I live, are overflowed. Images of it make me sad because the most beautiful places are full of water and leave so much damage. Not beginning to speak about the people who have lost everything…
I’m lucky as I don’t have any problems whatsoever, except for getting to work and back home again. Due to landslides the trains have major delays, but well, I can’t complain can I?!
Oh yes, and my parents garage was full of water as well. And 3 weeks before they move into their new home they had stored lots of boxes in the garage. Mostly with things they didn’t need anytime soon…like all my photo albums. From baby till a few years ago….all photo albums are damaged. I wanted to cry when I found out, but fortunately, we managed to save most of the photos. Lots of paper towels were needed and lots of patience but I’m hopeful!
So this past week was crazy. Incredibly busy at work and late at home with all the delays I need to prepare meals that are very very very easy to make but still are healthy and give you lots of energy! Broccoli is a vegetable I hate and love at the same time. I hate plain broccoli…so I always need to find a way to prepare it to make it tasty. This broccoli pesto is extraordinary good. It’s full of taste with all the delicious flavors of pine nuts, garlic, parmesan cheese and broccoli combined.
It’s perfect to use as a sauce in a pasta dish, but I adore to eat it spread on some grilled eggplant slices!! Just as a starter…
1 head of broccoli
1 handful of toasted pinenuts
1 handful of grated parmesan cheese
1 big clove of garlic (minced)
Bring a large pan of water to boil. Put a bit of (sea) salt in it when the water boils. Then add the broccoli and let it boil for 20 minutes.
Let the broccoli cool down completely.
Toast the pinenuts in a dry pan on top of the stove over medium heat. Toss them every now and then and make sure you don’t let them burn!
Mash the broccoli with a fork and add the grated parmesan cheese, minced garlic clove and toasted pinenuts. Spread a bit on top of slice of grilled eggplant.