Broccoli Pesto

ingredients

1/2 lb broccoli florets

2 garlic cloves, peeled

1 cup basil leaves, tightly packed

1/3 cup extra virgin olive oil

salt and pepper to taste

1-1/2 to 2 ounces freshly grated parmesan or pecorino romano

instructions

Steam the broccoli for 6 minutes, until very tender. Drain on paper towels. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is finely minced, stop the machine and scrape down the sides of the bowl. Add the broccoli and basil to the machine and turn on. When the contents are finely chopped, stop the machine and scrape down the bowl again. Turn on the machine and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended. Transfer to a bowl and serve as a dip, or as a sauce for pasta. If you are using it for pasta, thin it out with a 1/2 cup of your pasta cooking water. If you are feeling adventurous in the kitchen, you could swap out the basil for the cilantro! I haven’t tried it, but it might be great!

meal or course
brunch, buffet, hors d'oeuvre, lunch, pasta, side, vegetable dish
recipe type
recipe of the week