This bright and versatile broccoli pesto is a creative way to use fresh herbs and reduce food waste while adding bold flavor to meals. Toss it with pasta, spread it on sandwiches, or use it as a dip to make the most of seasonal ingredients.
1. Bring a medium pot of water to a boil and place a bowl of ice water nearby. Blanch the broccoli by placing the florets in boiling water for 30 seconds, then transfer them with a slotted spoon to ice water to stop the cooking process. Drain and pat dry.
2. Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
3. If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.
Can be made using a blender if a food processor is not available.
Versatile use: works as a pasta sauce, sandwich spread, or dip; nuts/seeds can be swapped or omitted if needed.
Per Serving: Calories: 193, Saturated Fat: 3.6g, Sodium: 383.5mg, Total sugars: 0.7g, Fiber: 0.8g, Protein: 2.8g
https://www.loveandlemons.com/broccoli-pesto/