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Easy Broccoli Pesto
This easy broccoli pesto tastes just like traditional pesto but with a sneaky side of veggies.
Ingredients
1 cup broccoli florets, steamed but still crunchy
½ cup olive oil, plus more if needed
a large handful of fresh basil
1 small garlic clove
½ cup grated Parmesan
pinch salt
Instructions
In the bowl of a food processor, pulse all dry ingredients until they are finely chopped.
In between pulses, slowly pour the olive oil in a thin stream.
Scrape down the sides of the bowl and add more if it needs it to achieve a pesto-like consistency. Makes about 1½ cups of pesto.
Notes
Store in refrigerator up to 1 week. Freeze up to 3 months.
If your child does not eat pesto, mix 2tsp of pesto with 1-2 TB cream cheese or ricotta cheese. This helps your child be introduced to pesto without being so strong a flavor. It makes a creamy pesto sauce. If you have an ultra-picky kid who does not eat ‘green’ try adding 1TB tomato sauce to mask the color.
4 Pesto Ideas
Ingredients
1 cup broccoli florets, steamed but still crunchy
½ cup olive oil, plus more if needed
a large handful of fresh basil
1 small garlic clove
½ cup grated Parmesan
pinch salt
Instructions
In the bowl of a food processor, pulse all dry ingredients until they are finely chopped.
In between pulses, slowly pour the olive oil in a thin stream.
Scrape down the sides of the bowl and add more if it needs it to achieve a pesto-like consistency. Makes about 1½ cups of pesto.
Notes
Store in refrigerator up to 1 week. Freeze up to 3 months.
If your child does not eat pesto, mix 2tsp of pesto with 1-2 TB cream cheese or ricotta cheese. This helps your child be introduced to pesto without being so strong a flavor. It makes a creamy pesto sauce. If you have an ultra-picky kid who does not eat ‘green’ try adding 1TB tomato sauce to mask the color.
4 Pesto Ideas
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когда-то в гостях в Мэриленде меня кормили таким...кускусным салатом. ну или не знаю как назвать - холодное блидо из кускуса, очень мелко нашинкованной сырой брокколи, красного лука, цветного перца и половинок черри, под пикантным оливковым маслом (или это было масло из виноградных косточек?)
как это было вкусно, не передать.
4г назад было, до сих пор помню
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Виноградное масло довольно нейтрального вкуса и запаха, не пикантное.
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