Broccoli pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tightly packed fresh basil |
| Leaves 3/4 cup extra-virgin | ||
| Olive oil | ||
| ½ | cup | Freshly grated |
| Parmigiano-Reggiano cheese | ||
| ½ | cup | Tightly packed broccoli |
| Florets | ||
| ½ | cup | Blanched almonds |
| ¼ | cup | Chicken stock |
| 6 | Garlic cloves, chopped | |
| 1 | tablespoon | Balsamic vinegar |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Combine all the ingredients in a food processor and blend until you have a smooth paste.
Yield: about 2 cups
CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441
Related recipes
- Asian pesto
- Basic pesto
- Basic pesto recipe
- Broccoli
- Broccoli \"pesto\"
- Broccoli parmesan
- Broccoli pasta
- Broccoli pesto cheese ravioli
- Easy pesto
- Fettucini with broccoli pesto
- Fresh pesto
- Green pesto sauce
- Healthy pesto
- Pasta with broccoli pine nut pesto
- Pasta with broccoli-pine nut pesto
- Pesto, broccoli \"greene on greens\"
- Purple pesto
- Rocket pesto
- Spaghetti with broccoli pesto
- Spinach pesto