I made my own pesto! I am so excited! My whole adult life, I have used store-bought pesto. It never even occurred to me to make my own. But since I have entered the food blogging world, I am making from scratch many things that I used to buy. If you have a food processor, pesto really is the easiest thing, and then you can experiment with variations!
So for this variation, I decided to use broccoli in my pesto. I didn’t have quite enough basil leaves, so I wanted to add something that would give me more pesto for my basil buck. I had some broccoli florets in the refrigerator, so I decide to give them a go. And I couldn’t be more pleased with the results!
This is great way to get more broccoli into the kids without them complaining about it. I am a huge fan of hidden vegetables. Don’t misunderstand, though. My goal is not to trick them into eating vegetables without knowing it, it is simply to integrate them within a recipe that makes it more pleasant for them to eat the vegetables. So I probably shouldn’t call them ‘hidden’. Maybe ’embedded vegetables’ is a better phrase. Or ‘enhanced vegetables’. Or ‘edible objects formerly known as vegetables’. Haha! Anyone have other ideas? 😀
- 1 cup broccoli florets
- 20 large basil leaves
- ¼ cup pine nuts
- ¼ cup Parmesan cheese
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon finely minced garlic
- ½ cup extra virgin olive oil
- Combine broccoli florets and basil leaves in a food processor or blender, and pulse until the broccoli and basil are chopped very finely.
- Add the pine nuts to the food processor and continue to pulse until they are also chopped very finely.
- Add the Parmesan cheese, salt, lemon juice, and garlic, and process until well combined.
- Add the olive oil and process until the mixture is smooth.