This tasty pesto appetizer is made with broccoli instead of the traditional basil…it’s great not only served with toasted pita bread but also with pasta…perfect for a summer night with a glass of wine!
1 head broccoli
1/2 cup pine nuts, toasted
3 garlic cloves, minced
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
1/4 cup reserved broccoli liquid
In a medium saucepan, cook broccoli in water about 5 minutes until tender; reserve 1/4 cup broccoli liquid. Using a blender or food processor, purée cooked broccoli, toasted pine nuts, garlic, cheese, salt and extra virgin olive oil. Process until smooth; adding reserved broccoli liquid to loosen it up a bit. Scoop into a bowl and drizzle on a little more extra virgin olive oil; garnish with a few pine nuts. Serve with toasted pita bread. Makes 1 1/2 cups.