Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Did you know you could make pesto out of broccoli? Try this recipe and find out how yummy it can be!
Yields about 1 cup.
3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste
Broccoli pesto? Definitely!
Blanch the broccoli by cooking it in boiling water until it is fork-tender and then immediately plunge it into ice water. Once the broccoli is cold, remove it from the ice water and drain it on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.
Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process the ingredients together until the pesto is completely creamy. Season with salt and pepper and mix again. Enjoy!