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.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
18 minIngredients
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.
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