This pesto was included as a part of my last post for Broccoli Pesto and Tomato Baked Spaghetti Squash, but I thought it might come in handy to break it out into it's own post in the event that I or anyone else want to refer to it at some point for another use - maybe a chicken and pasta dish? That sounds good!
Something I perhaps should have mentioned in the original post is that when I refer to a crown of broccoli, I don't mean a full head, which includes the long stalks; I mean a bunch of florets that comes with only short stalks attached.
1 lg crown of broccoli
1 c walnuts
3-4 cloves garlic
1/2 t salt
1/2 t crushed red pepper flakes
1/2 c parsley
1/2 c grated Parmesan
Juice of 1 lemon (zest optional but a nice addition)
- Briefly blanch the broccoli in boiling water to take that raw crunch off of it, then immediately rinse in cold water until cool, to halt the cooking process
- In the bowl of your food processor, pulse the walnuts, garlic, salt, and crushed red pepper flakes to break up the walnuts
- Add the broccoli, parsley, Parmesan, and lemon juice (with zest if using) and process until well blended
- With the machine running, slowly pour olive oil through the feed tube until you achieve a texture you like
When making large batches of Pesto, I prefer to keep it on the thick side so I can adjust smaller amounts as necessary to suit whatever I'm using it for. If you are making a salad dressing, you will want it to be thinner, but say to use as a coating on chicken, you would want it thick, and for a pasta dish or a sandwich spread, you might want it somewhere in between. You can always make it thinner, but it's more difficult to bulk up for a thicker version later.
I like to freeze half-cup portions, whether in that size silicon mold to freeze and pop out, or measured out directly by measuring cup into a zip-top bag.
|See, no huge stalks.|