Broccoli Pesto Recipe

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Ingredients:

Serving

2 cups small broccoli florets
1/2 cup coarsely chopped fresh basil leaf
2 cloves garlic, roughly chopped
1/2 cup pine nuts or 1/2 cup walnuts
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1 cup olive oil
1/2 cup freshly grated parmesan cheese

Directions:

In a food processor, place all ingredients, except the Parmesan, and blend until smooth.
Remove to a bowl and stir in the Parmesan cheese.
Makes about 2 1/2 cups and can be kept refrigerated in a covered jar for about a week.
This pesto can also be frozen, but leave out the Parmesan cheese until after defrosting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	345.51 Kcal (1447 kJ)
Calories from fat	319.96 Kcal
		% Daily Value*
Total Fat	35.55g	55%
Cholesterol	5.5mg	2%
Sodium	253.73mg	11%
Potassium	185.89mg	4%
Total Carbs	4.33g	1%
Sugars	1.16g	5%
Dietary Fiber	1.53g	6%
Protein	4.79g	10%
Vitamin C	34.2mg	57%
Iron	1mg	6%
Calcium	92.8mg	9%

Amount Per 100 g
Calories	415.72 Kcal (1741 kJ)
Calories from fat	384.98 Kcal
		% Daily Value*
Total Fat	42.78g	55%
Cholesterol	6.62mg	2%
Sodium	305.3mg	11%
Potassium	223.67mg	4%
Total Carbs	5.21g	1%
Sugars	1.4g	5%
Dietary Fiber	1.84g	6%
Protein	5.76g	10%
Vitamin C	41.1mg	57%
Iron	1.2mg	6%
Calcium	111.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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