Monday, April 8, 2013

Broccoli Pesto

Man, I love this recipe! And it was extra good tonight! I think it is because I recently bought a zester. It really does make a difference. Prior to that I wasn't adding zest to recipes when they called for it. Anyways, I have made this pesto several times since I discovered it and I can't wait til we have more broccoli so I can make it again!


Inspired by this recipe


Ingredients

(serves 2-3)

  • 8 oz. of  whole grain pasta, rotini works very well
  • 3 broccoli crowns chopped into florets, about 4 cups
  • 1/3 cup of walnuts
  • 2-3 garlic cloves
  • 1/2 tsp of sea salt
  • 1/2 tsp of black pepper
  • 1 Tbsp EVOO
  • Juice and zest of 1 lemon

Method

Steam or blanch broccoli until just tender. Meanwhile bring a large pot of water to a boil and cook pasta according to package directions. Reserving 1 cup of pasta water. Combine walnuts, garlic, salt, pepper, oil, and lemon juice with zest in a food processor or high-powered blender. (I used the Ninja.) Add broccoli to the processor 1 cup at a time and process until smooth. Add pasta water to thin pesto sauce as needed. I added about 1/4-1/2 cup to my sauce. Toss pesto with hot pasta. Top with additional walnuts and non-dairy parmesan or parmesan cheese. Season with additional salt and pepper to taste. Enjoy!

 

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