Guest guest Posted May 14, 1999 Report Share Posted May 14, 1999 * Exported from MasterCook * Broccoli Pesto Recipe By : Cooking Light, Nov/Dec 1994, page 180 Serving Size : 21 Preparation Time :0:05 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups small fresh broccoli florets -- coarsely chopped 1/4 cup dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup low-salt chicken broth 2 tablespoons lemon juice 1 1/2 tablespoons olive oil 2 large garlic cloves 3 tablespoons grated fresh Parmesan cheese Place broccoli and next 7 ingredients in food processor; process until smooth. Spoon the mixture into a bowl, and stir in cheese. Yield: 1-1/3 cups (serving size: 1 tablespoon). - - - - - - - - - - - - - - - - - - NOTES : Toss a cup of hot cooked pasta with 3 tablespoons of pesto, or try a dollop on fresh tomato slices. Nutr. Assoc. : 20011 0 0 0 0 0 0 0 0 Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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