Wednesday, March 9, 2011

Broccoli pesto has baby impressed-o!

Yeah, so the "title" box on these posts always has me stalling. Today I'm going for catchy, tabloid headline style title for this recipe post. Lucky you.

So far, my plan to encourage a healthy and diverse palette for Ollie is working. He loves and gobbles up every fruit and vegetable I put in front of him. Chana masala is a treat, beets and quinoa for dinner - definitely, spicy soups are a staple. The only food that doesn't meet with Oliver's approval is a complete cliche. He hates broccoli. Hates. It. Which doesn't bother me that much, really, but our organic produce box usually has a head a week. Which means we have A LOT of broccoli sitting neglected in the crisper.

Lucky for me our fresh box also came with a recipe for a tasty broccoli pesto, which I modified a little because I couldn't make myself head out to the grocery store in the freezing rain. I was hopeful that this tasty alternative to plain old broccoli would tempt my little piggie.


Success!! Ollie gobbled the whole thing up. And I thought it was pretty good too.

Broccoli Pesto Pasta
  • 8 cups broccoli
  • 1/4 cup almonds (or walnuts, or pinenuts)
  • 3 tbsp olive oil
  • 4 cloves garlic
  • 1 tbsp red wine vinegar
  • pinch red pepper flakes
  • 1 lb pasta
Bring large pot of water to a boil, add broccoli and cook until tender. Remove broccoli from water with slotted spoon and transfer to food processor. Add pasta to boiling water and cook according to package instructions.

In food processor, combine broccoli and all remaining ingredients as well as a 1/4 cup of pasta/broccoli water.

When pasta is cooked, stir in pesto with a little pasta water. Serve topped with parmesan cheese, and salt and pepper for everyone old enough to enjoy it.

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