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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

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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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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.
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