February 21, 2006
2 ½ cups broccoli , chopped, cooked and cooled slightly
1 cup chicken broth
1/4 cup Parmesan, grated
2 tablespoons olive oil
3 garlic cloves
1/4 teaspoon salt
In a food processor or blender, pulse broccoli, chicken broth, Parmesan, olive oil, garlic and salt until smooth, stopping occasionally to scrape down side. Stir into steamy hot pasta and serve immediately.
I thought about adding roasted pinenuts but decided against it. When I have made traditional basil pesto I included them and I probably would have here but they were over $4 for a tiny package at the grocery store and I wondered if they might add a heavier nutty flavor that would be at odds with the broccoli. At any rate, I am pleased with how this turned out, some times we go through a heavy meal period and this is a nice change: quick, fresh and healthy.