The Crisper Whisperer: Broccoli And Walnut Pesto Recipe

1. 1

   Bring large pot of well-salted water to boil over high heat. Add broccoli florets and cook for two minutes. Drain broccoli well and set aside.

2. 2

   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. Mix in grated cheese.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.