Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Broccoli " Pesto " 1 Cup Broccoli Florets 1/4 To 1/2 Cup Olive Oil 1/4 Cup Parmesan Cheese 8 Sundried Tomatoes; * see note 1 Handful Unsalted Cashews 1 Small Bulb Garlic Steam broccoli and allow to cool. In blender or food processor, puree cool broccoli, olive oil, garlic, and cashews. Add oil as necessary. Remove to bowl, and stir in parmesan cheese and chopped sundried tomato. Serve over hot pasta. (I served Sundried Tomato/Basil Tortelloni purchased from Trader Joe) Author: " Becklin, Marci " Source: Chef2Chef.com Formatted by Chupa Babi: 02.26.08 MaiciNotes; There it is...eat/try at your own risk. I thought it was fine, but proportions may need to be changed to thin it down a bit next time. And (shudder) an entire bulb of garlic may have been too much, it was actually hot/spicy from the garlic. NOTES : It actually turned out okay, at least for my taste. It may need some revisions, as it was a little bit thick, and it used more oil than traditional pesto, but it did make enough to serve on another night (4 servings total). Of course, I used an obscene amount of garlic as well. * plus about 2T of Trader Joe Sundried Tomato Seasoning (dried tomato and spices) (measurements are approximations) ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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