Monday, 28 April 2014

Broccoli Pesto

Feeding kids the goodness of green vegetables can be at times quite challenging, especially when they become bored off eating the same stuff the same way everyday. This pesto recipe caters to both kids and adults and can be enjoyed by varying the amount of spicing while tossing the pasta. Packed with the nutrition of beautiful green Broccoli and the medicinal benefits of Basil, this recipe is a must try for your family.

1 medium sized Broccoli cut into florets and washed
15 gms Basil leaves
50 gms flat leaf parsley
A handful of pine nuts (I did not add with any measurement. In the absence of pine nuts, you can use walnuts)
1 tbsp garlic chopped
1 tbsp olive oil plus a little for the top of the bowl after preparation

Boil the broccoli florets in salt water for 4-5 minutes until just tender. Drain and let it cool. You can reserve the liquid for later boiling your pasta. Lightly toast the pine nuts/walnuts and keep aside. In a grinder, make a paste with all the ingredients including the broccoli and the pine nuts and olive oil and make a smooth paste. Transfer to a glass bowl or jar and cover the top with olive oil to keep the pesto fresh. Toss the pesto with your favourite pasta in a little olive oil and a combination of cream and cheese and seasoning for that restaurant quality delicious Italian Pesto Pasta. You can also try this variation of Pesto made with Spinach. 

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