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Broccoli Pesto
Bobbi Burleson
Ingredients
- 1 broccoli crown (about 8 ounces)
- 2 cloves garlic, finely minced or grated
- 1/2 cup grated Parmesan
- 1 cup (packed) fresh basil leaves
- 1/2 lemon, juiced
- 1/4 cup olive oil
- Kosher salt
- Fresh cracked black pepper
Equipment Used
Instructions
- Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalks in a large pot of boiling salted water for 3 minutes. Add florets and cook for 3 minutes more. Transfer broccoli to a large bowl of ice water, then drain on paper towels.
- Add the broccoli, garlic, parmesan, basil, and lemon juice to the bowl of a food processor and turn on. When contents are finely chopped, stop and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and process until well blended.
Yield: About 2 cups
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 06 mins.
Total time: 21 mins.
Tags: broccoli, pesto, vegetarian, healthy eating, gluten free
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Anonymous
OMG, I can't believe I didn't think this up myself! I've been making pesto for 50 years, long before most people in the us heard of it. Broccoli is my favorite vegetable so this will be made over the weekend. I just found you yesterday and I'm already hooked. Also just finished the Banh mi burger which I'm making for friends this weekend. Love your philosophy about health. I'm a cancer survivor too. Keep up the good work and block out the a$$hats!