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!
Broccoli Pesto
1 head broccoli
1/2 cup pine nuts, toasted
3 garlic cloves, minced
1/2 cup freshly shredded Parmigiano-Reggiano cheese
salt
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, purΓ©e 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.
Enjoy!
Linda~
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i need this…tasty!!
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Great pesto alternative Linda – now on my list to make!
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Thanks Laura!! Hope you like it as much as we did!! π
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Sounds great and beautiful color!
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Thank you!! ππ
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Never done pesto like this before but of course – genius idea! I’m ready to dip right in!!
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Awesome! Itβs a different spin on pesto but still delicious! Thanks Dana π
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I just want to dip in.
Looks delicious…
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Thanks Mojisola! It was yummy! π
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Linda, i love this idea of broccoli pesto! I will try it soon.
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Great! Thanks Sandhya π π
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Perfect timing, thank you!!
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My pleasure Elaine!! ππ
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