Broccoli Hazelnut Pesto
92
Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.
Ingredients
| 1 | each |
-
broccoli |
* |
| 2 | teaspoons |
sage leaves
fresh, or basil leaves |
* |
| ½ | each |
lemon
juice, or to taste |
|
| ⅔ | cup |
hazelnuts (filberts)
toasted and peel removed, or pine nuts |
|
| 1 | clove |
garlic
or to taste |
|
| ½ | cup |
cheddar cheese
grated |
|
| ¼ | cup |
olive oil, extra-virgin
or as needed |
|
| 3 | tablespoons |
water
or as needed |
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Chop off the ends of the broccoli, and chop into pieces.
Remove the peels of the stems, and chop into chunks.
Steam both broccoli florets and peeled stems in a basket over a pot filled with about 1-inch water.
Steam for about 5 minutes until the broccoli is tender-crisp, and the color is bright-green.
Place the steamed broccoli, sage, lemon juice, toasted hazelnuts, garlic, cheese and olive oil in a food processor.
Process until smooth.
Add more olive oil or water if needed.
Season with salt and pepper to taste.
Serve or it can be kept in the frige for up to a week.
Nutrition Facts
Serving Size 32g (1.1 oz)Amount per Serving
Calories 14990% of calories from fat
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 7mg
2%
Sodium 44mg
2%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
6g
Vitamin A 1%
•
Vitamin C 3%
Calcium 6%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
