Pasta, Vegetables

Broccoli Pesto

  • 1 cup Broccoli florets
  • 1/4-1/2 Cup Olive oil
  • 1/4 cup Parmesan cheese
  • 8 Sundried Tomatoes
  • 1 Handful Unsalted Cashews
  • 1 small Garlic bulb

    • Steam broccoli and allow to cool. In blender or food processor, puree cool broccoli, olive oil, garlic, and cashews. Add oil as necessary. Remove to bowl, and stir in parmesan cheese and chopped sundried tomato. Serve over hot pasta.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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