Broccoli Pesto

Traditional pesto is made with fresh basil. Broccoli replaces basil in this version, giving the pesto the same beautiful green color and an even healthier result. We served it on baguette slices; it's also great tossed with hot cooked pasta. It also makes a nice base for pizza.

Yield: 2 cups (serving size: 1 tablespoon pesto and 1 (1/4"-thick) baguette slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 62%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.3g
  • Carbohydrate: 4.1g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.3mg
  • Sodium: 103mg
  • Calcium: 15mg

Ingredients

  • 1 (12-oz.) bag fresh broccoli florets, rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/8 teaspoon dried crushed red pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts, toasted
  • 1/3 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • Garnish: toasted pine nuts
  • Toasted or grilled baguette slices

Preparation

  1. Place broccoli in a large bowl; cover with heavy-duty plastic wrap. Microwave at HIGH 8 minutes or until broccoli is tender. Drain and transfer broccoli to a food processor.
  2. While broccoli cooks, heat olive oil in a small skillet over medium heat. Add garlic and crushed red pepper; sauté 2 minutes until garlic is lightly browned. Add garlic mixture, Parmesan cheese, and next 4 ingredients to food processor; process until smooth. Cover and refrigerate up to 2 days. Garnish, if desired. Serve pesto with baguette slices.
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