To
start off my blog, I really want to focus on some basic ingredients that I call
“building blocks.” These are things that a lot of people buy instead of
hand-make, because they don’t realize how easy it is to use fresh ingredients
to create the same product in a higher quality and with less added sodium,
sugar, etc. When you have the option to make it by hand or buy it, I like to go
with the former. It creates a mindful cooking experience and has all the
benefits mentioned above.
Confession
time: I personally love the taste of store-bought pesto, but I hate all the oil
and the sodium. So, I became determined to create a pesto recipe that had all
the flavor with some healthy benefits. This is a quick, simple, and healthy
pesto that is packed with the fresh and bright flavors of summer.
Lemon
juice and salty Parmesan bring in a hint of complexity. Also, by using steamed
broccoli and mixing that in with the basil, there are health pros (such as
vitamins C and A, fiber, and calcium) that are
added while giving the pesto body and flavor.
Broccoli-Basil
Pesto
Makes
about 1c. Serving Size: 2tbl
Ingredients:
- 2 cloves of garlic
- 2c. basil
- 1c. broccoli florets, steamed, cut into chunks
- 1 oz (about 1/4c) grated Parmesan
- 2tbl extra virgin olive oil
- 2 tbl to 1/4c. no salt added vegetable broth (depends on consistency desired)
- 2tbl lemon juice
- 1tsp salt
- 1/2tsp pepper
Instructions:
- In a small saucepan, bring about 1/2c. of water to a boil. Once boiling, place the garlic in the water and cook for 2-3 minutes (this makes the flavor less intense). Remove garlic from the water, and let sit for about 3 minutes. Then, grate it like you would grate cheese.
- In a food processor, pulse the grated garlic, basil, broccoli, and Parmesan. Once broken up, slowly pour in the olive oil, broth, and lemon juice with the processor on until desired consistency is reached. Add salt and pepper, and pulse to incorporate.
- Put over anything you need pesto for, and enjoy the flavor and health benefits!
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