1 Picture
Ingredients
- 1 cup broccoli florets
- 1/4 cup toasted almond slices
- 1/4 cup grated parmesan cheese
- 1 small garlic clove
- 1 tablespoon lemon juice
- 1/4 tsp salt
- 1/2 cup olive oil
Details
Servings 1
Adapted from weelicious.com
Preparation
Step 1
1. Place the broccoli in a steamer pot over boiling water and cook for 4 minutes or until just tender.
2. Rinse the broccoli under cold water to stop the cooking. Drain.
3. Transfer the broccoli to a food processor, add the remaining ingredients, and puree.
4. Serve with fish or chicken or stirred into pasta, rice, or quinoa. The pesto can be refrigerated for up to 1 week or frozen for up to 3 months.
Additional comments:
Found this to be much better reheated. Threw in some chicken and tofu I had left over and it was delicious!
I made this last night. I threw in a handful of fresh basil leaves and served with whole wheat linguini and grilled chicken. Delicious!
I made a version of this last night and stirred it into whole wheat couscous. No nuts, but my DD (2) loved it!
The other day I made this with some mint pesto and my son ate it! Stirred in a beaten egg to the cooked rice over medium heat – for extra protein. Super fast food was delish.
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