Broccoli Pesto for Bread or As Side Dish

Recipe by Zurie
READY IN: 35mins
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • It's best to use a head of broccoli, as the nutritious stems are also used for this.
  • Trim the stalk ends, then slice off thinly into a pot with a little water.
  • Parboil the stalks in boiling water, then add the florets. Cook for only about 3 minutes or until still al dente, then drain.
  • Rinse basil and parsley and dry lightly in a clean kitchen towel.
  • Put the broccoli, basil, parsley, garlic, nuts, lemon juice and cheese in a blender and pulse.
  • Add salt and pepper to taste. (Please DO taste!).
  • Add olive oil in a thin stream through the funnel until the processor can handle the ingredients and the broccoli pesto reaches a thick, paste-like consistency -- or to your taste. You want a firm consistency -- about 1/4 - 1/3 cup will be enough.
  • Can be used at room temperature as a spread on bread, rolls and crackers, or as a warmed-up side dish.
  • SERVINGS: as a spread it will obviously serve more people than when served as a side dish, so that is a little hard to calculate!
  • TIME TO MAKE: I added in the time needed to toast the nuts in a pan.
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