Broccoli Pesto
Ingredients
The pesto
-
1
heaping cup
very small broccoli floret pieces
-
½
cup
fresh basil or parsley
-
⅓
cup
extra-virgin olive oil
-
¼
cup
grated Parmesan cheese or nutritional yeast
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
lemon zest
-
2
cloves
garlic
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
Serving suggestion
-
8
ounces
pasta, cooked al dente
-
2
tablespoons
toasted pine nuts
-
to taste
red pepper flakes
-
to taste
additional Parmesan or Vegan Parmesan
Instructions
- 1. Bring a medium pot of salted water to a boil and prepare a bowl of ice water.
- 2. Blanch the broccoli in boiling water for 30 seconds, then transfer it to the ice water to stop cooking.
- 3. Drain the broccoli and pat it dry.
- 4. In a food processor, combine the broccoli with basil, olive oil, cheese, lemon juice and zest, garlic, salt, and pepper.
- 5. Pulse until combined but still textured.
- 6. Toss the pesto with cooked pasta if desired, and serve with pine nuts, red pepper flakes, and additional cheese.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
300mg
Cholesterol
10mg
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