Yes... you looked up a word in another language... Pesto can mean anything... it doesn't have to be delicious.
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.
While at a friend's house (she's vegan, I'm carnivore) she was watching your TV show, which I believe is #304, one of the featured recipes was a walnut alfredo sauce that looked absolutely delicious. I've tried to find the recipe on the web site, but no luck. (I'm not the sharpest blade in the drawer when it comes to computers) Please Help!!! Is it on the site, one of your books, .. .......where? I would be a man of immense gratitude if you could enlighten me on this subject. I look forward to future shows as becoming a more rounded vegetarian cook is in my best interest. Your attention is greatly appreciated. Thanks. Rob
Wow -- I was searching for a tasty way to use up some extra broccoli and this "method" blew my mind! This sounds delicious! Thank you for the idea -- I'm trying it tonight!!