Wednesday, August 20, 2008
2 c. steamed and chopped broccoli
1/4 c. chopped parsley
1/4 t. minced garlic
1/2 c. parmesan
1/2 c. olive oil
salt & pepper to taste
Mix first four ingredients in food processor. Add olive oil while food processor is running. Season with salt and pepper, if desired. Serve warm or at room temperature.
Notes: We've served this over pasta, dipped crackers in it, broiled it on sliced French bread, and used it as a sauce on pizza. Sometimes I use leftover roasted broccoli and just cut back on the amount of oil I use in the pesto. It freezes well.