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Superfood: Broccoli Pesto

Superfood: Broccoli Pesto

Author: Catherine Steer
Date: 2021-09-22

Catharine Steer

BScN (Uoff), MScENID (UofEdin), RN (CAN)

Dip HIV/ AIDS Mang (Uof Stell), Cert IPAC (QueensU)





Born in Toronto, Canada and when I entered the nursing profession out of the University of Toronto in 1992, went straight to the Arctic (Cambridge Bay) as an outpost nurse, to return to a busy Emergency Department in an urban hospital in Toronto. In 1997 started working for a multinational company in Canada and was offered clinical education position in South Africa. For the next 8 years I traveled Africa extensively developing programs, clinical assessments and lecturing in large university halls, international conferences and at the bedsides in rural clinics. In the recent years, consulting in Africa and Middle East for a few multinational companies, accompanied with a Masters in Infectious Disease with focus on emerging pathogens. COVID-19 lent to new opportunities with NPO's, ONEVoice (telemedicine consulting for the youth and communicable disease concerns) and co-founding IMNOTOKAY with friend Saya Pitham focusing on mental health. Global Health is now and is necessary and proven with COVID-19 that we all need to work together.

Oh and I am also most passionate about food.

Enjoy my recipe.



Superfood: Broccoli Pesto


Ingredients:

  • 1 Head of Broccoli
  • 1 Cup of mixed pumpkin and sunflower seeds
  • 30gr of Grated Parmesan cheese (Make sure you use the real thing - no fake imitations for this recipe)
  • Juice from Lemon
  • 2 TBSN Olive Oil
  • Salt and Pepper


Directions:

  • 1. Steam Broccoli in Microwave or boiling water (strain)
  • 2. Dry roast seeds on dry pan (make sure not to burn!)
  • 3. Once cooled, add Broccoli, seeds, parmesan, lemon juice, include zest if you like) add salt and pepper and drizzle with olive oil place in blender and blitz until smooth and creamy
  • 4. Add more oil and lemon juice to suit your taste