Broccoli Pesto

Name: Broccoli Pesto
Prep time: 20 min
Total time: 20 min
Yield: 2-3 cups
Ingredients: 2 cups broccoli, chopped small; 1/4 cup olive oil; 3 tablespoons lemon juice; 4 large garlic cloves, peeled and diced; 2 tablespoons almonds, in small pieces; 1 1/2 tablespoons mayonnaise; garlic salt; pepper; dill

Submitted by Itneedslemonjuice

"I don't know about you, but I love pesto. Despite my love of pesto, I rarely make it. I don't use a lot of basil, pine nuts are often expensive and as I am lactose intolerant, I can't really use the parmesan cheese. In searching for a pesto alternative, I have developed this recipe. This easy pesto was built off of Heidi Swanson Double Broccoli Quinoa recipe over at 101 Cookbooks. It's got a strong garlic and lemon kick and is creamy and rich despite the lack of cheese. It is excellent on corn, over pasta, as a pizza sauce and especially over my Broccoli and Green Bean adaptation of the original recipe."

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Ready In:: 20mins
Ingredients:: 9
Yields:: 2-3 cups

ingredients

2 cups broccoli, chopped small
¹⁄₄ cup olive oil
3 tablespoons lemon juice
4 large garlic cloves, peeled and diced
2 tablespoons almonds, in small pieces
1 ¹⁄₂ tablespoons mayonnaise
garlic salt
pepper
dill

directions

Break down your broccoli into small florets. Peel and chop the stems. If you are making the Broccoli and Green Bean Quinoa, start with 5 cups of Broccoli and use the stems and less attractive florets for the pesto.
Boil the broccoli until cooked through. Drain.
Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly.
Chill and serve with pasta, vegetables, bread, etc.