We all know the traditional pesto: basil, pine nuts, parmesan, olive oil. But really, pesto can be made with just about any nut and veggie/herb. I decided to make one up and was thrilled with the results. This is great on pasta but also works really well as a topping for chicken. And since you can buy broccoli florets that are steamable in a microwavable bag, this is super easy and quick to prepare.
Start by steaming one bag of broccoli. You won’t use all of it so you’ll be able to save some for later. Into a food processor put the steamed broccoli, garlic, grated parmesan, a handful of pepitas, crushed red pepper flakes, and olive oil. You’ll need to adjust ingredient levels as you go. Cook up some pasta (I had two types of fresh pasta from a local market, but I actually think this would be particularly great with penne, rigatoni, or fusilli) and reserve some of the pasta water. Toss the pasta, pesto, and pasta water together. Enjoy.
Because the base is broccoli rather than an herb like basil, this feels like it has at least a little health value. But don’t worry, with all the cheese and seeds it’s got plenty of taste value too.