Category Archives: April

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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Baked Broccoli Burgers with Tahini Sauce

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These are… unattractive, to say the least. They’re pasty looking, a general tan color and appear to be a pretty unexciting dinner. If you have cats, they look like they’ve been inside of a cat at one point.

But in an effort to try something I hadn’t ever tried with broccoli (something other than it steamed or in a stir fry), I found this broccoli burger recipe. No burger or meat of any kind in it, but I was a fan of the straightforward, simple list of ingredients. They’d be perfect if they didn’t look so unappealing.

Chop up some scallions and onions.

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Mix in chick peas, cous cous, broccoli, bread crumbs, tahini, water, oil, and cumin.

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BLEND IT. Muchly.

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Shape into patties, bake them, and whip up the tahini sauce that’s also in this recipe. It’s April, we’re apparently getting lazy, people. I suspect these will be my only two broccoli recipes this month, but who knows! Maybe I’ll make up for it once I have time again.

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Enjoy, you broccoli lover you.

Baked Broccoli Burgers

Ingredients:
Burger:

1/3 cup dry couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1/2 cup chopped scallions
1/2 cup chopped yellow onion
2 teaspoons ground cumin
1 15 ounce can of chickpeas, rinsed and drained
1 tablespoon sesame tahini
1/2 cup panko breadcrumbs

Tahini Dressing
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt

Directions:

Preheat your oven to 400 degrees Fahrenheit. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.

While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end).

In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove the onions from the heat and stir in the cumin.

Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor. Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil.

Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.

To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.

Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Original recipe from One Green Planet.