I am grateful for having a fridge to keep leftover food safe for a while.
I am grateful for having a functioning kitchen. I am grateful for having a roof over my head.
I am grateful my family are safe.
I am grateful for all our blessings, even the simplest ones.
And I certainly don’t like wasting leftover food.
I also always remember how my father used to read the poem below in his deep Iraqi/Scottish accent just to tease my mother. Yes even those moments become a beautiful memory… Empty the fridge Pesto – inspired from BBC Food & Drink Ingredients
- Half a head, leftover, broccoli
- A few brussel sprouts (don’t ask why! – totally optional)
- 40-50 g / 1 1/2 lb pine nuts
- Zest and juice of 1 lemon
- 40-50g / 1 1/2 lb vegetarian parmesan cheese, grated
- 40-50g / 1 1/2 lb bunch of leftover herbs (I had basil and parsley)
- 1/2 green chilli, finely diced (optional)
- 1 clove garlic, crushed
- 125 ml / 1/2 cup extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Boil some water in a medium sized saucepan. Add the broccoli and brussel sprouts (if using), and cook for about 5 minutes. Drain and rinse with cold water. Meanwhile roast the pine nuts in a frying pan until lightly browned. Leave to cool slightly. Add the broccoli, pine nuts, grated parmesan, lemon zest, herbs, garlic and chilli (if using) to a blender and pulse a few times until mixed. While the machine is running gradually drizzle olive oil and keep going until you get a fairly smoothish paste. Add lemon juice, salt and pepper and taste. Adjust seasoning and add extra olive oil if required. Pesto keeps well in a sealed jar for about a week. Serving suggestions for one person:
- With pasta of course.
- As a dip with raw or roasted vegetables, crackers or oatcakes
- Excellent accompanied with a chicken sandwich
- Gives a kick to a lettuce and avocado sandwich
- Amazing with wheat berries, and other additions
- Made into crostini
- Aubergine grill (my favourite)
Kamut Berries, pesto and any leftover fridge additions Kamut (Khorasan) must be my favourite grain and flour. I use it in bread, biscuits, and even in cakes mixed with other lighter flours. Kamut berries take a while to cook and need to be soaked overnight, however, I was surprised to find a pre-cooked version in our local supermarket.
To make the kamut pesto, simply cook one serving kamut berries according the packet instructions (or more, then freeze cooked individual portions), cool, and mix with generous dollops of pesto and your own favourite additions lurking in the fridge! Season to taste too. Pesto Sandwich Smother a generous amount of pesto onto your favourite bread, add avocado and lettuce slices. Lightly squeeze a bit lime juice over the avocado to stop them discolouring. Carefully cut and place in your lunch container. It would make you smile when your stomach is rumbling at your lunch break! Grilled Aubergine with pesto and mozzarella Cut diagonal incisions into one aubergine and brush with olive oil. Season then cook in a preheated oven (180 fan) for about 20-25 minutes until the flesh is soft. There is nothing worse than eating an undercooked aubergine! Smother as much pesto onto the aubergine as you possibly can, with a few tears of mozzarella (totally optional). Grill for about 5 minutes or just roast for 10 minutes until slightly browned. Add basil and tomatoes and enjoy. Zayneb