I could probably eat a half pint of it on my own with nothing more than a crusty loaf of bread to use as an impromptu spoon!
Pesto is pretty to look at and even more delicious to eat. I grew up eating pesto exclusively from the grocery store. My parents were partial to the kind you can still buy at Trader Joe’s. We would stock up on it and store extra tubs of it in the freezer and my sister and I would light up at this special treat that somehow felt so much fancier than marinara.
Last year, as I was gathering old and new recipes together for the first session of Season’s Eatings, I came across a recipe for broccoli pesto. I was immediately intrigued and headed for the store to test this concept out. I knew you could make pesto from all sorts of things, like arugula or kale, but I’d never thought of using broccoli for a green pasta sauce!
One of the highlights of my cooking career was getting feedback from a friend that the broccoli pesto was gobbled up by her husband, sons, and their friends with much gusto. It is the best “gold star” I could ever hope for…to be sharing recipes and ideas that feed families and nourish an appreciation for good food in kids of all ages.
I love making recipes that are pretty and printable so you enjoy looking at them on the counter or in the cookbook holder. To get your copy, just click on these images to download the PDF.
With a few ingredients, a pot of boiling water and a food processor, you can whip this dish up quickly and enjoy the feeling of accomplishment from making pesto from scratch. I can tell you from experience that this is quite a rush, so be prepared for unabashed smiling and possible squealing when you stop to appreciate what an amazing gourmet chef you truly are.