Recipe by genalynne
"Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!"
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chopped broccoli florets
chopped fresh basil
extra-virgin olive oil
shaved Parmesan cheese
vegetable broth, or more if needed
salt and ground black pepper to taste
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
Yummy! I used walnuts because it is what I had. Great way to use broccoli stalks!
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.
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!
My new favorite pasta sauce! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 112
** Calories from Fat: 90
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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