Broccoli (fresh or frozen)
Basil (fresh or dry)
Shaved and sliced almonds
Garlic (peeled and chopped)
Sour Cream or Ricotta Cheese (Low Fat or Regular)
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.
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.