Broccoli Pesto
A very interesting change from regular pesto, yes?
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READY IN: 10mins
SERVES: 10
YIELD: 2 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 2cups broccoli florets
- 1⁄2cup coarsley chopped fresh basil leaf
- 2
- 1⁄4cup pine nuts
- 1⁄2
- 1⁄4teaspoon ground black pepper
- 1cup olive oil
- 1⁄2cup parmesan cheese
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DIRECTIONS
- Place broccoli in container of blender.
- Add basil, garlic, pine nuts, salt, pepper, and oil.
- Process until smooth.
- Transfer to a bowl and stir in cheese.
- To serve, toss into warm buttered pasta.
- Can be refrigerated in a tightly covered jar for a week.
- May be frozen, but then it is best not to stir in cheese until after defrosting.
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