Pesto, broccoli \"greene on greens\"
212 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Broccoli flowerets (from 1 1/2 lb broccoli) |
| ½ | cup | Basil leaves, fresh coarsely chopped |
| 2 | Garlic cloves roughly chopped | |
| ¼ | cup | Pine nuts |
| ½ | teaspoon | Salt, Kosher (coarse) |
| ¼ | teaspoon | Pepper, black freshly ground |
| ½ | cup | Oil, olive |
| ½ | cup | Cheese, Parmesan |
Directions
Place broccoli in the container of a blender or food processor. Add the basil, pine nuts, garlic, salt and pepper and oil. Process until smooth. Transfer to a bowl and stir in the cheese. To serve, toss into warmed buttered pasta.
This pesto can be kept refrigerated in a tightly covered jar for a week. It may also be frozen, but then it is best not to stir in the cheese until after defrosting.
Makes enough pesto for 8 to 10 servings.
Broccoli is one of the vitamin-high Brassicas (4,5000 units vitamin A, 481 milligrams potassium and 158 milligrams calcium per stalk). It is also happily low in calories, a scant 40 per cupful. This fortuitous happenstance gives a chef some license. Witness this broccoli pesto sauce to drench over yards and yards of buttered pasta.
"Greene on Greens" by Bert Greene, Workman Publishing, New York ISBN 0-89480-659-9 1984, p 65 typed by Dorothy Hair 7/7/94