Broccoli Pesto Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LindaT
Reviewed: Jan. 4, 2014
Delicious.. the creamy texture is wonderful. I used the florets and stems of a whole broccoli since it was going to pureed anyway... cheaper. Now I need to figure out how not to eat all of it as a snack.. would be a nice chip dip or even a spoonful on top of hot soup
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Jan. 22, 2014
Yummy! I used walnuts because it is what I had. Great way to use broccoli stalks!
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Photo by naverymom

Cooking Level: Expert

Home Town: Moberly, Missouri, USA
Living In: La Grange, Kentucky, USA

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Reviewed: Apr. 4, 2014
It was not creamy at all, way too dry and clumpy and had no delicious taste to it. I had to add jarred Alfredo sauce to the mixture to make it somewhat edible!
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Reviewed: Dec. 20, 2014
My new favorite pasta sauce! :)
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Photo by Hit Girl

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Reviewed: Jan. 31, 2015
Both broccoli and traditional basil pesto are among my favorite foods, and this recipe made me feel like I'd gone to heaven. I've eaten it on pasta, spread as a layer on salmon and baked/broiled, and just straight out of the food processor because it's so darn good. I didn't have broth, so I just adjusted the oil to get the consistency I wanted. Simple and delicious.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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