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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A very interesting change from regular pesto, yes? Ingredients:
2 cups broccoli florets |
1/2 cup coarsley chopped fresh basil leaf |
2 cloves garlic, roughly chopped |
1/4 cup pine nuts |
1/2 teaspoon coarse salt (kosher) |
1/4 teaspoon ground black pepper |
1 cup olive oil |
1/2 cup parmesan cheese |
Directions:
1. Place broccoli in container of blender.
2. Add basil, garlic, pine nuts, salt, pepper, and oil.
3. Process until smooth.
4. Transfer to a bowl and stir in cheese.
5. To serve, toss into warm buttered pasta.
6. Can be refrigerated in a tightly covered jar for a week.
7. May be frozen, but then it is best not to stir in cheese until after defrosting.
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