Broccoli Pesto – Guest Post from the Girl in the Little Red Kitchen

Hi guys! Still out on my honeymoon, but I’m real excited to have one last guest poster for you all. Susan, or the Girl in the Little Red Kitchen, is a friend of mine and she’s been kind enough to share a post with you all for me today. I hope you enjoy!

Broccoli Pesto

Hi Total Noms readers! I’m Susan from The Girl In The Little Red Kitchen and I’m so thrilled to be guest posting here today while Mallory is away enjoying her honeymoon. I figured Mallory will be pretty busy when she returns and broccoli pesto will be the perfect quick and easy meal for the newlyweds to enjoy (oh yeah, you too :-)).

Broccoli Pesto I came up with the idea of turning broccoli into pesto after my CSA – that’s community support agriculture in case you aren’t familiar – sent me home with 3 heads of broccoli one afternoon. I love broccoli as much as the next person but not that much and I need to figure something to do with it before it all went bad. That’s when the pesto when was born! In my opinion if you have too much of something, just turn it to pesto! It’s fabulous tossed on top of some pasta for a filling and healthy dinner or used as a spread or dip.

Broccoli Pesto

 

Broccoli Pesto
 
Cook time

Total time

 

Author:

Ingredients
  • 2 heads fresh broccoli, cut into florets
  • 1 cup fresh basil
  • 1 cup walnut halves, toasted
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ – 1 cup olive oil

Instructions
  1. Place a steamer in a medium-sized pot with filled with about 2 inches of water. Bring to a boil and add the broccoli. Cover and steam for 7-9 minutes or until the broccoli is fork tender and bright green. Remove immediately from the heat.
  2. Transfer the broccoli to your food processor and process with the basil, walnuts and garlic until smooth. You may need to add the broccoli in two parts depending on the size of your processor.
  3. With the motor running drizzle the olive oil into the processor stopping at ¾ cup. Scrape down the sides, season with salt and pepper and if it is not smooth continue with the remaining ¼ cup.
  4. To serve, use as a spread with sandwiches or tossed with pasta and watered down with reserved pasta water and topped with fresh ricotta cheese.

Thank you so much to Susan for sharing this delicious broccoli pesto recipe! I can’t wait to try it when I get back!  Don’t forget to check out Susan’s blog, The Girl in the Little Red Kitchen, and check out her Facebook ,Twitter, and Pinterest.

Thanks for hanging out with my guest bloggers these past few days! and a HUGE thank you to Betsy, Ruthy and Susan for all their help! I’ll be back later on this week! :D

Happy Eating :-)
mally (and Susan!)

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