This doesn’t necessarily look all that appetizing but believe me, it was delicious! The recipe for the Broccoli Pesto comes from a blog called “One Perfect Bite”. We ate it warm last night but I’m sure it will be just as good cold today for lunch.
1 pound broccoli florets
1/2 cup chopped toasted walnuts (you can toast walnuts easily in the microwave for about 3 – 4 minutes, stirring frequently, when they start to smell really good and are sizzling then they’re done)
2 large cloves garlic, chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/4 cup extra virgin olive oil
1/2 cup grated Parmigiano Reggiano cheese
1 Bring large pot of well salted water to boil. Add broccoli and cook for 2 minutes. Drain broccoli and set aside.
2 In food processor or blender, combine broccoli, walnuts, garlic, lemon juice, and salt. Pulse until broccoli and nuts are finely chopped. Then, with motor running, pour in olive oil in slow stream. Mix in grated cheese.
3 Cook a bag/box of your favorite pasta according to package directions and serve with pesto. You can also serve it over bread or on chicken or fish. Pesto will keep in fridge for about 3 days.
Yields about 1 1/2 cups