I started making this pesto years ago when I first started growing broccoli. It is a great way to use up the over abundance of broccoli. It freezes great so make a bunch and freeze it in some pint jars. It is great warm as a dip or as a spread on flatbreads or in pasta.
1 head of broccoli, steamed till soft
1 clove minced garlic
1/4 c. shredded Parmesan
1/4 c. pine nuts
1/4 c. olive oil
1/4 - 1/2 tsp. crushed red pepper or to taste
salt and pepper to taste
Place all ingredients into a blender or food processor and blend till almost smooth. Leave it a little coarse. Saves for 3-4 days in the fridge or for 3-4 months in the freezer.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker