Broccoli Pesto

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It’s June! I never even finished posting about April! Busy times.

I was excited about this one because basil hadn’t come around yet, and I hate buying that bunch in a package for  $3 when  summertime consists of a $3 plant that last the whole season. This seemed like just  the summer-y meal I needed to keep my brain from wallowing in the coldness that hadn’t left yet.

This was craaaazy simple. Just put things in a blender. You don’t even cook the broccoli beforehand.

The original recipe over at Green Kitchen Stories has beautiful photos, so rather than fill this post with them, I’ll direct you there. They also didn’t add cheese, so. I took matters into my own hand and added lots. My only thoughts after making this were that it was a bit acidic for me. Something to consider if you want to change it up.

Broccoli Pesto


Ingredients:

1 large head broccoli (around 2 cups)

A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
3/4 cup parmesan cheese, grated
2 tbsp water
salt & pepper

Directions:

Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Makes 2 cups of pesto.
Serve with pasta, in a salad, on a sandwich or in a wrap.

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