Broccoli Pesto

I came across this recipe and was so excited to find a new way to enjoy broccoli. This is super easy to make and came out really well.  If you are looking to get a little more veggies into your little ones this is a tasty way to do it. I used it as a base before the tomato sauce for pizza quesadillas on whole wheat wraps for my lovies, they loved it. This is a versatile sauce that can be used for pasta, mixed into red or white sauce or spread on wraps, use your imagination and have fun. I may try some sun dried tomato next time. By the way I think roasting may be my new favorite way to make broccoli! 🙂

Broccoli Pesto

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Recipe by MyLoveForCooking.com Course: Recipes, Sauces u0026amp; Marinades

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 1 small head of broccoli chopped (use as much or little of trunk as you like)

• About a 1/4 cup olive oil plus some for drizzle to roast broccoli

• 2 cloves Garlic roughly chopped

• 6 fresh basil leaves

• 1/2 cup grated Parmesan

• Salt (to taste)

• Italian seasoning (to taste – I used McCormicks Italian grinder)

Directions

• Pre heat oven 450 degrees
• Cut top portions off of broccoli and cut into chunks, wash thoroughly
• Spread broccoli and garlic on a rimmed greased baking sheet and drizzle with olive oil
• Roast for 10-15 minutes, turning once till golden at edges
• Allow to cool
• Blend all ingredients (except oil) in a food processor and scrape down as needed.
• As it is blending drizzle the olive oil into the mixture till it reaches desired consistency