Broccoli Pesto

Broccoli Pesto

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My friend Helen over at Mamicomio just posted a recipe for an amazing broccoli soup after receiving a boat load of broccoli from Washington’s Green Grocer. I too love broccoli, and over purchased when I last went to the store. To use it before it spoiled, I combined it with two other loves–pesto and pasta. This recipe is a happy marriage of all these things. Enjoy!

Broccoli Pesto (bringing down the zebra portion size)
Approximately 6 servings
5 cups broccoli florets
6 cloves garlic, divided*
1/2 cup extra virgin olive oil, divided
1/4 cup Parmesan cheese
salt and pepper to taste
1 pound fettuccine noodles (if you’re serving as a salad, you can use another shape)
Reserved pasta water
2 cans of tuna in water

  1. Preheat oven to 400 and line a baking sheet with aluminum foil.
  2. Toss broccoli with just enough olive oil to coat the florets and season with salt and pepper.
  3. Roast the broccoli and 4 cloves of garlic for 20 minutes, stirring halfway through, until the broccoli starts to caramelize.
  4. Meanwhile, bring a large pot of water to boil and liberally salt.  Cook pasta according to package instructions. When the pasta is finished, drain and reserve at least 1 cup of pasta water.
  5. When broccoli and garlic are done done, dump into a blender. Add some of the olive oil and the 2 raw garlic cloves and pulse a few times to allow the blender to “catch” the mixture.
  6. Puree and add up to a 1/3 cup of oil. Check the consistency and add pasta water to thin the mixture. Add cheese and continue to puree until smooth, but slightly chunky.
  7. Pour mixture into a pasta bowl and toss with pasta and tuna.

Serve with crusty garlic bread. This dish can be eaten hot or served as a salad.

*This is not a good date dinner. You will have very garlicky breath. If you’re not a garlic person, don’t add the raw garlic in the pureeing process.


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