Adventures in homemade, budget aware cooking.

Broccoli Pesto

Ever since I saw a recipe for this on stoveria.blogspot.com, I’ve been dying to make it.  Staring into the green goo, my husband was a little bit skeptical, but as soon as he realized the pesto had cheese in it, he was happy.  I was happy too.  Broccoli pesto makes everyone happy apparently.

Broccoli Pesto (adapted from stoveria.blogspot.com)

  • 1 head of broccoli, steamed
  • 1/2 chopped walnuts (or blanched almonds, or I suppose if you wanted to spend $19.38/lb, you could use pine nuts too!)
  • 1/2 shredded Parmesan cheese
  • 1/4 cup crumbled queso fresco or feta cheese (the texture is about the same, but the price is vastly different, at least in cities where Mexican ingredients abound)
  • 1 lb cooked pasta, with the starchy water reserved
  • 1 tbsp olive oil
  • 1 tsp red chili flakes
  • salt and pepper to taste

In a food processor, combine the broccoli, nuts, and cheeses.  Pulse until the sauce is thick and combined.  Add the oil and seasonings.  Combine.  Pour over warm pasta and using a bit of the starchy water, combine until the pesto is creamy.

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