See my other Pesto recipes for variations. This photo reflects opportunism in good buys. Today, I got a great buy on broccoli and kale and a reasonable one on cashews, whilst basil and walnuts were quite expensive. This turned out really, really good with a mash up with my Linguine recipe. I just swapped the pesto and beans in it, with this! Yum...
Ingredients
Salt
4 cups broccoli florets/spinach (packed)
½ cup grated Parmesan cheese, plus extra for grating
½ cup walnuts
3 Garlic Cloves
½ cup extra-virgin olive oil
½ cup packed basil leaves
Ground black pepper
Instructions
Bring 1 tablespoon of salt and 3 litres/quarts of water to boil in a large soup kettle. Add broccoli and cook until just tender and still bright green, 4 to 5 minutes. Remove with a slotted spoon and transfer to a food processor.
Add the Parmesan, nuts, oil, basil, and a generous sprinkling of salt and pepper and process to pesto texture.
Add 227grams, ½ pound bite-size pasta, such as penne and 2 ears corn, kernels removed (about 1 cup) for a pasta meal. Other pasta forms and veggies can be used for variety.
Source: Top 10 ways to cook Broccilli
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