Broccoli Pesto
makes 8 servings
Recipe from Ann Cooper
This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
ingredients
2 cups steamed and chopped broccoli
1/4 cup chopped flat-leaf parsley
1/4 teaspoon minced garlic
1/2 cup grated parmesan
1/2 cup olive oil
Salt
Freshly ground black pepper
timer
prep: 15 minutes
total: 35 minutes
tools
food processor
grater
instructions
1. In the bowl of a food processor combine the broccoli, parsley, garlic and parmesan, and begin processing.
2. While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste.
Comments
Says: May 27, 2009 at 04:07 PM
I am looking for something to do with my beautiful greenish silver broccoli leaves. Occassionally I chop them in a salad...but having made a great pesto with basil last night, I was wondering about a broccoli leaf basil....I do live in South Florida so have been enjoyin the final tomatoes, peppers, and herbs of my organic garden...any ideas?