One of my favourite gifts I’ve received this year is an annual Donna Hay magazine subscription. Like many, I admire her way with food styling, oh-so simple and elegant!
Her polenta crusted potatoes is my go-to baked potato recipe. It is surefire way to guarantee soft and fluffy potatoes with crunchy exterior.
In the current spring issue, I knew I wanted to try the broccoli pesto pasta recipe from the moment I saw it. It is simple and healthy, as well as an unusual approach to eating a broccoli. My friend got me into eating a lot of raw vegetables, mainly because he has a flourishing vegetable garden. Who would have known that raw home grown sugar snap peas can be so tasty? I love munching on raw fennel too!
This broccoli pesto is ideal for those who enjoy raw vegetables, which may not be for everyone. Alternatively, you can blanch the broccoli florets for a few seconds before adding them into your food processor. Enjoy!