The Crisper Whisperer: Broccoli and Walnut Pesto

Name: The Crisper Whisperer: Broccoli and Walnut Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 head broccoli, cut into small florets (about 1 quart); 2 large cloves garlic, chopped; 2 Tbsps juice from 1 lemon; 177 milliliters extra-virgin olive oil; 118 milliliters grated Parmigiano Reggiano cheese; 0 teaspoons salt; 118 milliliters chopped toasted walnuts

The Crisper Whisperer: Broccoli and Walnut Pesto is a gluten free and primal condiment. One serving contains 558 calories, 11g of protein, and 54g of fat. This recipe serves 4. A mixture of parmigiano reggiano cheese, salt, juice from 1 lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Bring large pot of well-salted water to boil over high heat.

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Water

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Pot

Add broccoli florets and cook for two minutes.

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Broccoli Florets

Drain broccoli well and set aside.

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Broccoli

In food processor, combine broccoli, walnuts, garlic, lemon juice, and salt. Pulse until broccoli and nuts are finely chopped. Then, with motor running, pour in olive oil in slow stream.

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Lemon Juice

Olive Oil

Broccoli

Walnuts

Garlic

Nuts

Salt

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Food Processor

Mix in grated cheese.

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Cheese

Toss with pasta, spread onto toasted baguette slices, or as sauce for chicken or fish. Pesto will keep in sealed container in the refrigerator for up to three days.

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Baguette