Broccoli Pesto for Bread or As Side Dish
- Reviews 1
Ready In: 35 mins
Serves: 3-6
Ingredients
- 1 lb fresh broccoli (including stems, sliced)
- 1 ounce fresh basil
- 1 ounce fresh parsley, roughly chopped
- 3 -4 garlic cloves (or shop-bought minced garlic)
- 2 ounces toasted hazelnuts, flaked (flaked almonds can be substituted)
- 5 ounces gruyere cheese, grated (Parmesan can be substituted)
- 2 -3 tablespoons lemon juice, freshly squeezed
- fruity virgin olive oil or avocado oil
- salt
- black pepper, freshly ground
Directions
- It's best to use a head of broccoli, as the nutritious stems are also used for this.
- Trim the stalk ends, then slice off thinly into a pot with a little water.
- Parboil the stalks in boiling water, then add the florets. Cook for only about 3 minutes or until still al dente, then drain.
- Rinse basil and parsley and dry lightly in a clean kitchen towel.
- Put the broccoli, basil, parsley, garlic, nuts, lemon juice and cheese in a blender and pulse.
- Add salt and pepper to taste. (Please DO taste!).
- Add olive oil in a thin stream through the funnel until the processor can handle the ingredients and the broccoli pesto reaches a thick, paste-like consistency -- or to your taste. You want a firm consistency -- about 1/4 - 1/3 cup will be enough.
- Can be used at room temperature as a spread on bread, rolls and crackers, or as a warmed-up side dish.
- SERVINGS: as a spread it will obviously serve more people than when served as a side dish, so that is a little hard to calculate!
- TIME TO MAKE: I added in the time needed to toast the nuts in a pan.
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