Sauce/Spread/Dip

Roasted Broccoli Pesto

Oh, this is just fabulous. Fabulous I tell you. I have the flu. What a splendid way to kick off my weekend that was full of fun and exciting plans! I’ve already had to cancel one set, now I’m waiting to see how tomorrow’s plans pan out.

I’m so mad I could spit…but it’s not ladylike and therefore I will.not.do.it.

I’m alternating between hot and cold, nauseous and hungry, dizzy and somewhat focused, various aches/pains and stilted mobility. I’ve parked myself on the couch with a blanket, my computer and a large bottle of water. And I don’t plan on moving for the next few hours. Or until I feel better. Or until Monday morning…..whichever comes first….

At any rate, this is a good time to catch up on a few recipes/posts – starting with this pesto recipe. I absolutely adore pesto sauce made in the traditional manner – with basil, pine nuts, and parmesan cheese. However, I’m always open to new variations of it, and coincidentally I had a large bag of broccoli in my fridge, just waiting to be used.

The consensus? While this was great mixed with pasta and showered with cheese, I think the way we enjoyed it best was spread onto a loaf of french bread, topped with pepper jack cheese, roasted peppers, grilled zucchini, fresh arugula and cooked to toasty perfection in the panini grill.

Deeeeeelicious.

Roasted Broccoli Pesto – adapted from smitten kitchen

1 lb broccoli, trimmed and cut into florets
1 onion, chopped
4 cloves garlic
Fresh ground black pepper
Handful fresh parsley
crushed red pepper
1/4 cup olive oil
1/4 cup cream
1/4 cup fresh parmesan cheese

Preheat the oven to 425 degrees. Place the broccoli, onion and garlic on a large baking sheet. Drizzle with olive oil, season heavily with the black pepper and roast in the oven until the onion and broccoli are browned, about 15 minutes. Remove from the oven and allow to cool before proceeding.

Transfer the mixture to a food processor and add the remaining ingredients. Process until finely chopped and thoroughly blended.

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