Pesto!

Broccoli pesto

Ingredients:

Broccoli (fresh or frozen)

Basil (fresh or dry)

Olive Oil

Shaved and sliced almonds

Garlic (peeled and chopped)

Sour Cream or Ricotta Cheese (Low Fat or Regular)

Sea Salt


Step 1: Boil broccoli in water until it is cooked. (about 1 cup should make enough pesto for 2 servings)

Step 2: Add broccoli to food processor or blender. (I have the Ninja Blending System and used the food processor) Add 1 tablespoon of minced garlic, 1/8 teaspoon of salt, 2 tablespoons of olive oil, 2 tablespoons of sour cream (or sub ricotta cheese), 1 tablespoon of sliced almonds, and 3/4 teaspoon of basil. I used crushed dry basil leaves.

Step 3: Blend. I switched between blend and crush setting on my Ninja.

Step 4: Taste.  Keep adding basil, garlic, and olive oil, and sour cream/ricotta cheese until you get the taste and consistency you want. Do this little by little, don’t want you to spoil this amazing homemade pesto.  


• Fresh is always better. Using fresh basil will most definitely give this sauce the right “pesto” kick. If using fresh basil, use half the amount I used above, it is more pungent than dry basil. I did not follow any one recipe and also did not measure any of the ingredients. I know, terrible on my part. But I wasn’t sure I would be posting it on here. I had my doubts on how delicious the final product was going to be. 

• This recipe isn’t the healthiest, but Pepe (my boyfriend) doesn’t like any greens i.e. broccoli, so this is how I get him his dose of green veggies.

— Serving suggestion — I had butternut squash ravioli from Trader Joe’s! It was a perfect combination with the savory pesto and sweet squash ravioli. Dust with parmesan cheese. 

IMG_4822 IMG_4821

Let me know if you try this out as well as any variations or suggestions you may have! ♥

For now, I’ll be here, on the shelf.

-Pris

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