Broccoli Pesto

Submitted by Sharon123

"A very interesting change from regular pesto, yes?"

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 2 1/2 cups
• Serves: 10

ingredients

• 2 cups broccoli florets
• 1⁄2 cup coarsley chopped fresh basil leaf
• 2 cloves garlic, roughly chopped
• 1⁄4 cup pine nuts
• 1⁄2 teaspoon coarse salt (kosher)
• 1⁄4 teaspoon ground black pepper
• 1 cup olive oil
• 1⁄2 cup parmesan cheese

directions

1. Place broccoli in container of blender.
2. Add basil, garlic, pine nuts, salt, pepper, and oil.
3. Process until smooth.
4. Transfer to a bowl and stir in cheese.
5. To serve, toss into warm buttered pasta.
6. Can be refrigerated in a tightly covered jar for a week.
7. May be frozen, but then it is best not to stir in cheese until after defrosting.

Reviews

[katew]

This was a great new take on pesto and we served it on brown rice. I used almonds instead of pine nuts. It made a generous amount so I can put the remainder into the freezer.

 

[Redsie]

Nice change from regular pesto! Made as is but used less olive oil. Added some lemon juice to replace olive oil. Thanks Sharon!

 

[Kate in Ontario]

A great way to use all the broccoli in my garden. I followed the recipe exactly except I added a T of lemon juice to give it some more zing. I served on lightly toasted baguettes with fresh chopped tomatoes for a refreshing brushetta.

 

[Kittencalrecipezazz]

Wow this is sure a change from the regular basil pesto, this is a great recipe! I also added in a tablespoon of fresh lemon juice, which was a wonderful idea, it really seemed to "perk" up the pesto big time! I love this Sharon! thanks so much for posting, I will make this again!...Kitten:)

 

[catwolf]

Fabulous. Just fabulous. I cut down the olive oil and added some miso. Left out the parmesan and it worked great as a vegan recipe. Will be buying more broccoli thanks to this recipe!