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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Boil the broccoli until cooked through. Drain.
3. 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.
4. Chill and serve with pasta, vegetables, bread, etc.
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