Here’s an easy to make and really delicious pesto to use with pasta, as a filling for ravioli, to top baked potatoes and a way to sneak in some vegetables for those picky eaters in your family.
Makes a generous 2 cups
1 pound broccoli florets
2 medium peeled garlic cloves
1 large bunch fresh basil, leaves picked and thick stems discarded
1/2 cup extra virgin olive oil
1/4 cup toasted pine nuts or slivered almonds
1/3 cup shredded Parmigiano Reggiano
Drops of truffle oil (optional)
Cook the broccoli in a large pot of boiling salted water until crisp tender, about 4 minutes. Add garlic about 2 minutes before draining. Stir in basil about 15 seconds before draining. Drain the broccoli mixture and immediately plunge or run cold water over to stop the cooking and set the color.
Drain well and add broccoli mixture to a food processor along with the olive oil, pine nuts, Parmigiano. Pulse until finely chopped and season to your taste with salt and pepper. Stir in drops of truffle oil to your taste if using.
Store covered and refrigerated for up to 5 days or frozen for up to two months.
John Ash © 2015