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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This pretty presentation of broccoli packs a powerful punch of two cancer fighters common in cruciferous veggies: iso- thiocyanates and indoles. From Prevention, February 2004. broccoli florets, garlic, basil leaves, olive oil, lemon juice, water, Parmesan cheese, walnuts, salt, 4 whole wheat pitas, roasted red pepper, mozzarella cheese cvt Ingredients:
1 c (packed small) broccoli florets, quartered if large |
2 (large) cloves garlic |
1/2 c basil leaves |
1 1/2 tbsp olive oil |
1 1/2 tbsp lemon juice |
2 tbsp water |
1/3 c grated parmesan cheese |
2 tbsp chopped walnuts |
1/4 tsp salt |
112 g (4 small, 4 diameter) whole wheat pitas |
1/2 c chopped roasted red pepper |
1/2 c (low-fat) mozzarella cheese, shredded |
Directions:
1. Place broccoli and garlic in microwaveable bowl. Cover with plastic wrap; microwave on high 45 seconds.
2. Place in food processor with basil, oil, lemon juice, water, Parmesan, walnuts and salt. Process 1 minute, or until smooth.
3. Preheat oven to 375°F.
4. Cut around edge of pitas, and split in half. Place on baking sheet, rough side down, and bake 8 minutes. Turn over, and spread with pesto (1 1/2 tablespoons each). Top with roasted pepper and mozzarella. Bake 8 minutes, or until heated through.
5. Broccoli pesto can be made ahead; refrigerate in airtight container for up to 1 week. Can be drizzled on pasta and veggies, added to soup, or used as spread.
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