“This is a recipe of Bert Greene's that I make all the time. If you love pesto, you will love this recipe! I use it on hot pasta and rice, as a base for pizza, as a tasty dressing for cooked veggies like potatoes, green beans and zucchini. Let your imagination run wild and reap the benefits of those extra vitamins in the raw broccoli.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, place all ingredients, except the Parmesan, and blend until smooth.
  2. Remove to a bowl and stir in the Parmesan cheese.
  3. Makes about 2 1/2 cups and can be kept refrigerated in a covered jar for about a week.
  4. This pesto can also be frozen, but leave out the Parmesan cheese until after defrosting.

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