Spaghetti with Broccoli Pesto.
You’re probably wondering what on earth I’m talking about.
Yes, pesto! The green stuff…but made with broccoli instead of basil.
Pesto is named for the act of grinding the ingredients together, old school in a mortar and pestle but the basil variety is so popular that everyone assumes that’s what you’re talking about when you say the word pesto.
But pesto can be made of so many different things – greens like arugula, cilantro, spinach, or peas and even non-green things like roasted tomatoes.
So why not broccoli? Spaghetti with Broccoli Pesto makes a great vegetarian meal on its own or would be a perfect side for some grilled shrimp, sliced chicken, or pork tenderloin.
Here’s what you need:
Broccoli, Onion, Garlic, Butter, Olive Oil, Heavy Cream, Pecorino Romano (or Parmesan), Spaghetti, Salt & Pepper
I love broccoli so one of the things I love about this recipe is that when all is said and done, you’ve eaten an ENTIRE head of broccoli! Sort of like my favorite cauliflower pizza crust, that’s packing a lot of veggies into one dish.
Wash the broccoli and cut off the bottom 1-2 inches of really tough stalks. Cut the florets off and chop them into a medium size.
These don’t have to be pretty florets like you would make for a veggie tray, we’re going to be grinding them up so just give them a rough chop so they cook faster.