My monthly challenge is back, and for August the challenge is to create a pesto. This pesto is one that my family has enjoyed for several years. Unfortunately, I put too much garlic in this particular time and had their mouths burning! If you like broccoli, I think you’ll enjoy this. Just go easy on the garlic.
If you do find the garlic is too strong, try cooking the pesto a bit. I used the leftovers in a variety of ways and we found the garlic was fine after I heated the pesto in a skillet for a few minutes.
Broccoli is one of our favorite vegetables, so I’m not sure what someone who doesn’t like broccoli will think. If they don’t like the texture, putting it in pesto will change it. If they don’t like the taste, pesto changes that some too, but not completely. Give it a try and see what they say. If it works, it’s another great way to get them to eat their veggies!
This recipe includes nuts and cheese as is traditional with pesto. However, you can leave one or the other out. I think the pesto would really suffer if you leave out both, but omitting either the nuts or the cheese works.
Also, the broccoli makes a pretty thick pesto. I ended up adding more oil to the pesto shown above. You could also cut back on the broccoli. Either way, it’s good.
- 1 medium head of broccoli
- 1-2 cloves garlic (I used 2 large cloves and it was too much)
- ¼ cup Parmesan cheese, freshly grated
- ¼ cup walnuts
- salt & pepper to taste
- ⅓ cup olive oil (more if needed)
- Wash, cut, and steam the broccoli until it is tender but not overcooked.
- Place the broccoli, garlic, cheese, salt & pepper in the bowl of your food processor using the regular chopping blade. Process until the broccoli is finely chopped.
- Keep the processor running and slowly add the olive oil through the tube until combined.
- Serve with pasta.
This post is linked to the following food carnivals. The links you will find there are not necessarily gluten-free, but many are naturally gluten-free or can easily be adapted.