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Broccoli Pesto

Every summer our family makes a huge patch of pesto (I mean huge – like 10 cups worth!), however the common ingredient “parmesan” deems that whole freezer load unusable!… Fortunately I’ve come up with a suitable (and tasty) alternative – sans parmesan!

Pesto is one of the most versatile sauces for the home, as it can easily be used as a dip, spread, or sauce. Fresh pesto gives any dish a welcome boost of flavour!

Ingredients:

  • 1/2 cup Hazelnuts
  • 2 cups Broccoli Florets
  • 2 cups Parsley
  • 1/4 cup Mint Leaves
  • 1 tbsp (real) Lemon Zest
  • 2-4 Cloves of Garlic
  • 2 tbsp Extra-Virgin Olive Oil

Method:

  1. Preheat the oven to 400-F
  2. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns golden brown. Approx 8-10 mins.
  3. Meanwhile, steam broccoli until just tender and bright green. Approx 6 mins.
  4. Add hazelnuts to food processor and pulse until coarsely chopped. Scrape down sides of processor and continue to add all remaining ingredients. Blend until smooth.
  5. Transfer to airtight container and store in refrigerator. Broccoli Pesto will keep 7-10 days.

 

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