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BROCCOLI PESTO
05/21/15 — Farm
Broccoli Pesto
Time: 20 mins Serves: 4
-2 heads of broccoli, cut into florets
-10-15 fresh basil leaves
-3 small garlic cloves
-1/2 cup freshly grated Parmesan
-1/4 cup low sodium chicken broth
-1/4 cup olive oil
-1 tsp red pepper flakes
-salt & pepper
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Bring a medium pot of water to a boil. Add the broccoli florets and cook for 3 minutes. Drain and rinse with cold water to stop the cooking process.
Add the garlic and broccoli to a food processor. Pulse until the broccoli is very fine.
Add the basil, Parmesan cheese, chicken broth, olive oil, red pepper flakes, and a generous sprinkle of salt and pepper. Blend until smooth. Add additional olive oil if the pesto needs to smooth out. You don’t want the pesto to be too thick or too thin.
Toss with whole-wheat pasta for a nutty bite, or use as a dip for veggies, or spread on a sandwich. Enjoy!
Time: 20 mins Serves: 4
-2 heads of broccoli, cut into florets
-10-15 fresh basil leaves
-3 small garlic cloves
-1/2 cup freshly grated Parmesan
-1/4 cup low sodium chicken broth
-1/4 cup olive oil
-1 tsp red pepper flakes
-salt & pepper
----------------------------------------------------------------------------------------------------------
Bring a medium pot of water to a boil. Add the broccoli florets and cook for 3 minutes. Drain and rinse with cold water to stop the cooking process.
Add the garlic and broccoli to a food processor. Pulse until the broccoli is very fine.
Add the basil, Parmesan cheese, chicken broth, olive oil, red pepper flakes, and a generous sprinkle of salt and pepper. Blend until smooth. Add additional olive oil if the pesto needs to smooth out. You don’t want the pesto to be too thick or too thin.
Toss with whole-wheat pasta for a nutty bite, or use as a dip for veggies, or spread on a sandwich. Enjoy!
