Sunday, June 29, 2008
2 heads of broccoli
50g pine nuts
1 clove garlic, chopped
a handful of fresh basil leaves
a handful of fresh coriander leaves
50g freshly grated parmesan cheese
4 tbp oil
a pinch of salt and freshly ground black pepper
Follow the packet instructions to cook the pasta of your choice
Remove the tough stalk from the broccoli and break the heads into florets. Place them in a pan of salted boiling water for about 3 minutes. Drain.
Put the broccoli in the bowl of a food processor, along with the pine nuts, garlic, basil, coriander and grated parmesan. Blend until smooth, drizzling in the olive oil, little by little. Season with a little salt and pepper if preferred.
Add the broccoli pesto to the cooked and drained pasta, while it is still hot from cooking. Stir until the pasta is well coated and serve.
There are so many great things about this recipe. It’s packed full of broccoli. It takes no time at all to make. It requires less oil then regular pesto. Best of all, it’s really tasty.
My food processor was too small to do it all in one batch, so I had to do it in two batches, then mix it together, but it still took less time then it took to make the pasta.
I used the same water for the broccoli as I did for the pasta, to save on water boiling time. I just scooped the veg out with a slotted spoon, and dumped the pasta into the slightly green water. It was fine.
I got this from Great Big Veg Challenge which started as a website Here.It’s designed to get fussy eaters to like broccoli, and I could see how it could work wonders.
This will be made again, as it got rave reviews from every family member.