Pesto UnlimitedBy Toni Fiore • Apr 8th, 2006 • Category: Pasta, Vegetables, Vegetarian Tips Print
Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.”
Last night I made a broccoli pesto, but I have also made pesto from asparagus tips, leeks, artichokes, roasted peppers, or even spinach. What follows isn’t an actual recipe, it’s more of a “method” it’s dead easy.
Take about a quarter to a half pound roughly chopped steamed broccoli tops and place them into your food processor bowl. Add two ot three cloves of fresh garlic and some salt. Pulse the broccoli-garlic mixture into a fine chop, then add 1/4 to 1/2 cup of pine nuts or almonds and process the mixture into a paste. Drizzle in some oilve oil and continue to process until you have a nice smooth consistency. I usually add a bit of crushed red pepper, but it’s optional. Toss the broccoli pesto, as you would basil pesto, with your cooked pasta and serve it hot. This is also totally scrumptious spread on toasted Tuscan bread as a bruschetta.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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