Broccoli Pesto

There is something about summer, that always make me want pesto. Whether it is the new basil growing in our small rooftop garden, the greenery coming to life around us, or the freshness of just picked vegetables, I am always making pesto. Sometimes though, pesto seems like an addition rather than the star of the dish. So to satisfy my pesto cravings and help it shine on its own, I add a secret ingredient. Something that makes it hearty and filling, that makes pesto a dish unto itself without needing all the extra ingredients. The secret to it all is broccoli. Cooked broccoli blends smoothly and pairs beautifully with basil & garlic. And that’s about it, 3 ingredients served with a hearty pasta and you have the perfect quick and inexpensive summer meal.

Serves: 2-4                       Cook Time: 20 minutes

Ingredients:

·        1-2 crowns of broccoli

·        1 cup of basil

·        3-4 cloves of garlic (peeled)

·        Olive oil

·        Red pepper flakes

·        Your favorite hearty pasta - I like serving this with gnocchi

·        Parmesan Cheese (Optional)

Recipe

1.     Chop broccoli into small florets. Include the stems chopped into small pieces

2.     In a large pan, bring garlic, chopped broccoli, water to a simmer. Cook until broccoli is soft (about 5-8 minutes)

3. Drain excess water into a cup (save for later)

4. Place the broccoli & garlic into a blender. Add in your basil, a few pinches of red pepper flakes and a generous drizzle of olive oil.

5. Blend until smooth. If you notice your puree is too thick, slowly add in the water you saved, blending in between until you have the right consistency. Should be almost liquid, without being soupy.

6. In that same large pan, cook your pasta. Drain excess water when cooked.

7. In that pain, add in broccoli pesto and toss with pasta until well coated.

8. Sprinkle with parmesan cheese or red pepper flakes and sere hot.

Tips:

• If you don’t have a blender, no problem! Cook the broccoli a little longer and drain the excess water as described. Then you can mash the broccoli with a spoon to give it that same consistency. Or leave it a little chunkier for a heartier meal.

• Play with the amount of basil & garlic you use. You cannot go wrong!

• Stores well for a 3-4 days in the fridge. You can also freeze some of the left over broccoli pesto for longer storage.

Broccoli Pesto

A heartier & simpler version of the perfect summer dish.