Roasted Broccoli Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Cloves garlic
1 Large head of broccoli, roughly chopped
1/2 cup Fresh basil
1/2 cup Grated parmesan cheese
1/4 cup Extra virgin olive oil
1/2 tsp Salt
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Directions: |
Directions:Preheat the oven to 400°F
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Cut and wash the broccoli into small florets and toss with salt and olive oil.
Roast on a sheet pan until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes or until it’s lovely and crispy, but before it’s burnt.
Purée the roasted broccoli, Parmigiano-Reggiano cheese, olive oil, basil and garlic in a food processor or blender (either countertop or immersion blender) until you achieve a consistency you’re happy with.
If a thinner consistency is desired add more olive oil, one tablespoon at a time while blending
Total cooking time is 30 minutes.
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:5 |
Personal
Notes: |
Personal
Notes: Some broccoli pesto recipes call for steamed broccoli, but we’re not messing around here!
Since the broccoli needs to stand in for pine nuts in our nut free pesto recipe, we roast it to give loads of extra flavor
(Note! If you’re making this broccoli pesto sauce to go with our Baked Chicken Meatballs, and opt to roast the broccoli while you bake the meatballs, you might need to adjust the heat a little. That will change the roasting time a bit, so just keep an eye on the broccoli—taste a floret occasionally, and pull it when it’s done.)
Found at: https://themodernproper.com/roasted-broccoli-pesto
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