06 November 2010

Broccoli Pesto

After a week of sitting forlorn and forgotten in the freezer, our head of broccoli was finally used! We made broccoli pesto and had it with pasta and a glass of red wine, which was simple and delicious. The pesto was almost shockingly flavoursome. I used this recipe from 101 Cookbooks.

Broccoli Pesto
Enough for a large jar's worth

1 head of frozen broccoli
2 garlic cloves
Lemon juice
Handful of grated cheese
Sunflower oil

We chopped the broccoli into small-ish chunks and put in a pan, with boiling water, over a medium heat, for two minutes. Minced the garlic. Drained the broccoli and put half of the broccoli, garlic, lemon juice, salt and cheese in the blender. Pulsed until smooth, added half the sunflower oil and cream, and pulsed again before removing to a jar. Repeated with the rest of the ingredients (our new blender is pretty small). Served some of the pesto with pasta, adding salt, pepper and grated cheese to taste.