Hope you all are having a fun filled Independence Day weekend. We got back from a mini vacation and it sure is tough to get back to the normal routine. With all the cleaning and washing I wanted something quick and easy for dinner and the pesto came to the rescue. I have come a long way from assuming that pesto can only be made with basil .
Shopping in the big city always includes bags of spinach, broccoli and garlic and they were put to good use. I also sauteed some colorful bell peppers and spinach to add to the pasta. The pesto was creamy, full of flavor and it also doubled as a sandwich spread the next day. Off to the recipe.
- pine nuts - 1/2 cup
- broccoli - 2 cups
- green chilly - 2
- garlic - 4 cloves
- parmesan cheese - 1/2 cup - grated
- olive oil - 2 - 3 tbsp
- salt - to taste
Dry roast the pine nuts and keep aside. Blanch the broccoli florets.
Take the nuts, broccoli and the remaining ingredients in a blender or food processor and blend well. Mix with pasta or use as a sandwich spread.
2 years ago: Strawberry Granita
1. Dry roast the pine nuts until they are golden brown. Allow to cool.2. Blanch the broccoli. (Drop the florets in boiling water for 5 minutes and then transfer them to cold water to stop the cooking process.)3. Take the pine nuts, broccoli and all the remaining ingredients in a blender or food processor.4. Process till smooth. Mix with pasta or use it as a sandwich spread.
Creamy pesto ready.