Broccoli Pesto

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 2 cups broccoli florets
  • 1/2 cup coarsley chopped fresh basil leaf
  • 2 cloves garlic, roughly chopped
  • 1/4 cup pine nuts ⓘ
  • 1/2 teaspoon coarse salt (kosher) ⓘ
  • 1/4 teaspoon ground black pepper ⓘ
  • 1 cup olive oil ⓘ
  • 1/2 cup parmesan cheese ⓘ

Instructions

  1. Place broccoli in container of blender.
  2. Add basil, garlic, pine nuts, salt, pepper, and oil.
  3. Process until smooth.
  4. Transfer to a bowl and stir in cheese.
  5. To serve, toss into warm buttered pasta.
  6. Can be refrigerated in a tightly covered jar for a week.
  7. May be frozen, but then it is best not to stir in cheese until after defrosting.

Nutrition & Diet Analysis (per serving)

589 kcal 29% DV
Protein Fat Carbs

Macronutrients

Protein 16.6g 33% DV
Total Fat 38.8g 50% DV
Carbs 50.1g 18% DV
Fiber 7g 25% DV
Sugar 1.5g 3% DV

Electrolytes

Sodium 429mg 19% DV
Potassium 686.3mg 15% DV
Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 20.8mcg 2% DV
Vitamin C 0.1mg
Vitamin D 0.1mcg
Calcium 328.5mg 25% DV
Iron 4.9mg 27% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

parmesan cheese nuts ground black pepper garlic olive oil

You May Also Like

🥗

Asian Green Salad (Low Fat) Recipe

VeganVegetarian
215 kcal 7.6g protein
🥗

Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

VeganVegetarian
798 kcal 4.2g protein
🥗

T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs

VeganVegetarian
634 kcal 19.7g protein
🥗

Banana Nutella Split

VeganVegetarian
111 kcal 1.1g protein
🥦

Exquisite! Black Sesame Milk Pudding

VegetarianDairy
222 kcal 4.1g protein
🥦

Soft and Fluffy Blueberry Muffins

VegetarianDairy
784 kcal 8.1g protein
Italian recipes → Vegetarian recipes → Dairy recipes → All recipes →