A classic pesto is made with basil, of course, but our version uses broccolette for a change of pace.
This pesto makes a great addition to pasta — just toss it into some hot shells or orechiette with a little of the pasta cooking water and some Parmesan cheese. It's superb in place of tomato sauce on a pizza. It makes a delicious spread for a veggie sandwich or an unusual hors d'oeuvre with toasted slices of French bread. And it's a great way to get your kids to eat their vegetables in disguise. Use your imagination — it will be delightful!
Prep time: 20 min | Cook time: 10 min | Total time: 30 min | 4 Servings
Earthbound Farm Organic Broccolette
Earthbound Farm Organic Garlic
fresh flat leaf parsley (leaves only)
extra-virgin olive oil
freshly grated Parmigiano Reggiano
lemon (grated zest)
Cut the broccolette florets from the stalks and set aside. Cut the stalks into 1-inch pieces. If the stalks are thicker than a pencil, cut them in half lengthwise.
Bring a medium-size pan of water to a boil over high heat. Add 1 teaspoon salt and the broccolette stalks. Cook, uncovered, for 6 minutes, then add the florets. Cook until the broccolette is very tender, about another 3 to 5 minutes. Immediately drain and plunge the broccolette into a bowl of ice water to stop the cooking process. When cool, drain again thoroughly.
Place the nuts, garlic and parsley in the bowl of a food processor and pulse until the mixture is roughly chopped. Add the broccolette and pulse until finely chopped. Add the olive oil and process until the mixture is relatively smooth.
Transfer the pesto to a bowl and stir in the cheese and lemon zest. Season to taste with salt and pepper. Serve at room temperature for the best flavor.
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