1 medium head of broccoli (about 3 cups), cut into very small florets
½ cup basil leaves, firmly packed
1/2 cup walnuts, toasted
1/3 cup Parmesan, freshly grated
1 clove of garlic
juice of 1/2 a lemon
1/4 teaspoon + fine grain sea salt
1/3 cup extra-virgin olive oil plus little extra for cooking broccoli
Method:

Cook the broccoli florets in a frying pan with a little olive oil, salt and water until just starting to soften. (You can also boil it for around 15 seconds in a pot of salted water but you do lose some of the nutrients this way).

Puree the broccoli in a food processor along with the walnuts, basil, Parmesan, garlic, lemon juice and salt. Drizzle in the olive oil while still blending. Taste, adjust with more salt or lemon juice if needed.

Inspiration for using your pesto:

• Stirred through wholegrain pasta or grains

• Thinned out to make a salad dressing

• Swirled into yummy homemade soups

• Stirred into yoghurt or fresh soft cheeses.

• As a dip served with fresh vegetable sticks or GMO-free corn chips.

• Tossed through roasted root vegetables or as a topping for baked sweet potatoes.

Gently heat 1L goat’s milk in a saucepan until quite warm but do not boil. Add the fresh juice of around 1-2 lemons depending on how large and juicy the lemons are. Generally 2 lemons will be needed. Allow the milk to curdle over a very gentle heat. Once fully curdled, turn off from the heat and allow to cool down a little.

Strain the goat’s milk through a clean piece of muslin cloth or even a clean chux (obviously not any containing anti-bacterial chemicals). This will separate the curds from the whey, giving you a nice soft goat’s cheese to flavour as desired and use as a dip or spread.

Flavour the curd with your choice of herbs and spices, especially garlic, chives and fresh herbs and season to taste with freshly ground black pepper and a good quality salt.

Serve with fresh organic vegetable sticks such as carrot, celery, cucumber, capsicum, broccoli florets etc or with some crackers of your choice. Also wonderful as a spread for wraps and sandwiches, tossed through salads or stirred into soups or through a cooked wholegrain.

HOLD THAT WHEY!!

The strained whey can be kept in a clean glass jar in the fridge for up to a month or so in the fridge and apparently up to six months if tightly sealed (according to nourishing traditions).

You can use your whey to soak grains, start some lacto-fermented vegetables or even just add it to your smoothies for an additional nourishing boost. Ask us for more information on using whey or why we’d soak grains or ferment veggies if you are interested in learning more about these digestive-friendly practices!