Broccoli Pesto

Name: Broccoli Pesto
Prep time: 14 min
Cook time: 10 min
Total time: 24 min
Yield: 2 cups (serving size: 1 tablespoon pesto and 1 (1/4"-thick) baguette slice)
Ingredients: 1 (12-oz.) bag fresh broccoli florets, rinsed and drained; ⅓ cup extra-virgin olive oil; 4 garlic cloves, thinly sliced; ⅛ teaspoon dried crushed red pepper; ⅓ cup freshly grated Parmesan cheese; ¼ cup pine nuts, toasted; ⅓ cup chicken broth; 2 tablespoons fresh lemon juice; ½ teaspoon salt; Garnish: toasted pine nuts; Toasted or grilled baguette slices

1 Rating
1 Review

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.

Recipe by Oxmoor House June 2007

Gallery

Recipe Summary

prep:

14 mins

cook:

10 mins

total:

24 mins

Yield:

2 cups (serving size: 1 tablespoon pesto and 1 (1/4"-thick) baguette slice)

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.

Source

Christmas with Southern Living 2007

Nutrition Facts

Per Serving:

49 calories; calories from fat 62%; fat 3.4g; saturated fat 0.5g; mono fat 1.9g; poly fat 0.7g; protein 1.3g; carbohydrates 4.1g; fiber 0.5g; cholesterol 1mg; iron 0.3mg; sodium 103mg; calcium 15mg.

Sort by: Newest

Newest Oldest

Xtal74

01/21/2010

We had this with pasta, and at first thought it was ho-hum, but then my husband had seconds and put a greater proportion of pesto on, and it was much tastier. The pesto is very creamy, and doesn't taste too strongly of broccoli; mostly notes of lemon and garlic and cheese (definitely cook the garlic and pepper in the olive oil first for good flavor!). We topped the pasta/pesto with pine nuts and sprinkles of crushed red pepper. I would make it again, and I plan on using the leftovers as a spread on pizza tomorrow.

Back to Broccoli Pesto

All Reviews for Broccoli Pesto

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Broccoli Pesto

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (1)

All Reviews for Broccoli Pesto

Account

Broccoli Pesto

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (1)

All Reviews for Broccoli Pesto