February 21, 2006

Broccoli Pesto

Broccoli Pesto

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
black pepper

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.

My thoughts:
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.