Broccoli Almond Pesto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 173.3
- Total Fat: 15.5 g
- Cholesterol: 5.2 mg
- Sodium: 115.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.5 g
View full nutritional breakdown of Broccoli Almond Pesto calories by ingredient
Introduction
Heidi Swenson uses this in her Double Broccoli Quinoa recipe on 101cookbooks.com. The only change I made was swapping 2% milk in for heavy cream. It would be good on pasta or rice, too. Heidi Swenson uses this in her Double Broccoli Quinoa recipe on 101cookbooks.com. The only change I made was swapping 2% milk in for heavy cream. It would be good on pasta or rice, too.Number of Servings: 6
Ingredients
-
2 cups Broccoli, fresh, cut into chunks
1/3 cup Parmesan Cheese, grated
1/2 cup slivered Almonds
3 cloves Garlic
2 tbsp Lemon juice
1/4 cup Olive Oil
1/4 cup 2% Milk
Directions
If you're making the Double Broccoli Quinoa, start with two good sized broccoli stalks. Use mostly stalks in this, and save the florettes for the rest of the recipe.
Steam the broccoli for 2-3 minutes until it's just barely cooked. Rinse in cold water.
Dry roast almonds in a pan.
Add the broccoli, cheese, garlic, and lemon juice to a food processor. Run until it's pretty fine, scraping the sides once or twice. Then add the milk and olive oil and process it until the mixture is smooth.
Makes about 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MARASCA.
Steam the broccoli for 2-3 minutes until it's just barely cooked. Rinse in cold water.
Dry roast almonds in a pan.
Add the broccoli, cheese, garlic, and lemon juice to a food processor. Run until it's pretty fine, scraping the sides once or twice. Then add the milk and olive oil and process it until the mixture is smooth.
Makes about 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MARASCA.