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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
2 cups small broccoli florets |
1/2 cup coarsely chopped fresh basil leaf |
2 cloves garlic, roughly chopped |
1/2 cup pine nuts or 1/2 cup walnuts |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground pepper |
1 cup olive oil |
1/2 cup freshly grated parmesan cheese |
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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