Want to try a different kind of pesto? Cool, so did I. What follows is my adaptation of a conglomeration of recipes I found online. I don’t use cheese in my pesto, but would rather add to my pasta when I eat it. But, as always, you can adapt this to your taste and add some grated Pecorino Romano if you wish. I had my pesto with mini rigatoni pasta, and long fusilli. This recipe also works well as a dip with pita chips (or so I’m told by a ginger from Nebraska [he seems trustworthy enough ;)]). Enjoy!
- Trimmed, washed broccoli florets from one head of broccoli
- 1-2 cloves garlic
- 1/3 – 1/2 cup extra virgin olive oil
- 1/4 cup roasted almonds (optional)
- Handful of rinsed basil leaves
- Crushed red pepper to taste
- Salt, pepper to taste
- 1/4 cup of Pecorino Romano cheese (if using)
Trim and wash broccoli florets. You can either steam them in the microwave or in a steamer on the stove. I chose the lazy route (hello, less dishes to wash) and steamed them in a bowl in a bit of water in the microwave. Steam until they’re bright green (not mushy!). Add florets, basil leaves, almonds (if using), olive oil, crushed red pepper, garlic to the bowl of the food processor. Pulse until ground and just combined. You may find that you’ll need to add more olive oil at this point. Season to your liking. Consume!