Homemade basil pesto gets some extra greens with the addition of broccoli to the mix. It's delicious with a great creamy texture. Perfect for pasta or spooned on top of warm, crusty bread.
Delicious.. the creamy texture is wonderful. I used the florets and stems of a whole broccoli since it was going to pureed anyway... cheaper. Now I need to figure out how not to eat all of it as a snack.. would be a nice chip dip or even a spoonful on top of hot soup - 04 Jan 2014 (Review from Allrecipes US | Canada)
Yummy! I used walnuts because it is what I had. Great way to use broccoli stalks! - 22 Jan 2014 (Review from Allrecipes US | Canada)
Easy, fast recipe! Two full cups of broccoli!?!? You won't be forcing anybody to eat their green vegetables with this sauce! It is out of this WORLD! I had to forego the pine nuts and the fresh basil. I did use 1/4 cup dry basil and threw in a handful of pimiento-stuffed olives. I ended up adding more EVOO and used the liquid from steaming the broccoli for the broth. And I substituted Pecorino Romano for the Parmesan! I slow-cooked 2 large chicken breasts in Italian seasonings, then I shredded the chicken and mixed with the Pesto sauce, and served over Penne pasta. Flexible recipe that can be expanded upon in many ways! - 20 Jul 2015 (Review from Allrecipes US | Canada)