Roasted Broccoli Pesto


This broccoli pesto was created out of leftovers. We had a large container of roasted broccoli in the fridge and I thought it would be great as a pesto. So we warmed it up, tossed it in the food processor with basil and Parmesan and voila! A new favorite was created. Here’s our recipe below. I hope your littles will enjoy it as much as mine do – it’s easy, it’s healthy (hello, green veggies!) and it is super, duper yummy!

This pesto is:

  1. Healthy

  2. Easy to make

  3. Loaded with nutrients

  4. Delicious

  5. A great use of leftovers

  6. Fun

  7. Good as a dip or sauce

  8. Nut-free

5.0 from 1 reviews

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Roasted Broccoli Pesto

Ingredients

  1. 1 head of broccoli florets, roasted* (or steamed)

  2. 1 cup packed basil leaves

  3. ⅓ cup extra virgin olive oil

  4. ½ cup grated Parmesan cheese

  5. Salt & pepper, to taste

Instructions

  1. Add cooked broccoli and basil to a food processor. Process until finely chopped; scrape down the sides of the bowl. With the processor running, slowly add the olive oil. Puree until smooth. Add the cheese and process until well blended. Add the salt and pepper to taste.

  2. Transfer pesto to a bowl and add hot pasta plus ¼ cup of the pasta cooking water (the pesto is enough for 1 lb. of pasta). Stir until well combined and serve with additional Parmesan cheese sprinkled on top.

Notes

* To make roasted broccoli, toss florets in evoo, salt and pepper and place on a large rimmed baking sheet. Cook for 15 minutes on 425 on center rack in oven, tossing a few times throughout.

3.3.3070

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© 2019 Danielle Krupa