 |
| A meal you can prepare within 15 minutes, and still have pesto sauce leftover to further enjoy (see *Tip below)... |
Servings: (4)
Prep: 5 Mins.
Cook: 10 Mins.
INGREDIENTS
Pasta:
12 oz. Tri-Color Rotini (I prefer Barilla brand)
Pesto Sauce:
4 cups organic broccoli florets
½ cup crumbled walnuts
2 organic garlic cloves
½ cup grated Parmesan and Pecorino Romano cheese
1 teaspoon fine-grained sea salt
½ teaspoon freshly ground pepper
½ cup fresh organic lemon juice
1/3 cup organic olive oil
1/3 cup organic canola oil
Garnish:
--1 roma tomato, chopped
--4 sprigs of parsley
METHOD
Prepare pasta according to package directions. Drain, while reserving ½ cup pasta water.
 |
| Sandra's Broccoli Pesto Sauce |
Meanwhile, in a food processor, pulse broccoli, walnuts,
cloves, cheese, sea salt, and pepper until finely minced. Mix the oils and lemon juice in a 2-cup
glass-measuring cup, and slowly drizzle through spout of food processor while
pulsing until smooth.
Return hot, drained pasta back to pot, and toss with desired
amount of pesto (I used 1 cup), adding ½ cup of hot pasta water to provide for
a creamier sauce. Garnish with freshly
chopped roma tomatoes and sprigs of parsley, and serve. ~ Enjoy!
~~~~~~~~~~~~~~~~
*Tip: A great pesto sauce to serve as a spread on bagels or crusty slices of bread, over omelets,
or for spreading on hot fillets of salmon or halibut, or as a base sauce for
pizzas, and so on.
No comments:
Post a Comment