Broccoli Pesto Recipes

BROCCOLI PESTO

Steps:

• Steam the broccoli for 6 minutes, until very tender but still bright. Remove from the heat, rinse and drain on paper towels.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the broccoli and the basil to the machine and turn on. When contents are finely chopped, stop the machine and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended.
• Transfer to a bowl and serve as a dip, spread or sauce with pasta. If serving with pasta, this amount will be plenty for a pound of pasta. Thin out with 1/4 to 1/2 cup of the pasta cooking water before tossing with the pasta.

BROCCOLI PESTO

Steps:

• In the bowl of a food processor, combine broccoli, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
• Store in an airtight container up to 1 week.

BROCCOLI PESTO

Steps:

• Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
• Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
• If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

BROCCOLI PESTO

Steps:

• Combine all the ingredients in a food processor and blend until you have a smooth paste.