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.
Wondering what we did with those buns? Well, besides eat them with jam, we did make hamburgers… no Caesar’s Burgers! These tasty burgers come from my cookbook “A Taste of Canada” and highlight the flavours of a Caesar Salad in a Hamburger. (Truthfully, I have no idea what that has to do with Canada…)
Caesar’s Burgers (adapted from “A Taste of Canada”
- 1 lb ground beef (10-15% fat is okay)
- 1/8 cup Parmesan cheese (NOT processed…)
- 2 tbsp Worchester sauce
- 1 egg
- 2 tbsp Italian bread crumbs
- 2 tbsp Caesar dressing
- 2 tsp oregano
- 2 cloves of garlic, minced
Combine all ingredients in a large bowl. (You might want to add more liquid / bread crumbs to achieve the consistency you desire.) Using your hands, form into 4 patties. Grill for 5-10 minutes. Meanwhile, cut open your Kaiser buns, brush each side with olive oil and sprinkle with garlic salt. Broil until toasted. Remove the buns from the oven, layer with lettuce, meat, and some more Parmesan cheese. ENJOY!