Tuesday, March 1, 2011

Broccoli, Almond and Lemon Zest "Pesto"

This is so delicious that I ended up eating it on the top of a toast.
Last week was crazy: Kids were enjoying a Winter break, one was sick and they were running around most part of the time. I just encountered peace in the kitchen, now and them baking friendly cookies to cheer up, trying new ingredients and developing new recipes.
Above all things that came from the kitchen during the whole week, my favorite  creation was this one. I shared some of it with Darienne and her boys. Some loved it, some didn't care for it.
Also, it has other beautiful characteristics: it  includes lemons - my latest passion- and almonds. Not to mention that it brings the wonderful broccoli. And all the goodness of those powerful foods.  After some research about the origins of Pesto alla Genovese - my favorite Italian sauce-  I found out that its name comes from the method used to prepare it - the old kitchen gadgets, the pestle and mortar.
Not intimidated by tradition, though, and short of ingredients in my fridge and pantry, I needed something fresh to serve with my vegetarian feast. And tested this sauce. The black stone pestle and mortar I have were sitting on the countertop. And so was the food processor. The second won, as I was short of time. But I promised to myself that next time I will make it like my ancestors, using the pestle and mortar, and perhaps will go for the traditional recipe. In the meantime, I already reviewed this recipe, ate it again yesterday on the top of a toast. Perhaps tomorrow I will toss it on a delicious homemade pasta.

Almond, Broccoli and Lemon Pesto

1 cup broccoli florets,  chopped
2 teaspoons garlic, chopped, (or 1 teaspoon garlic powder)
8 almonds, roasted, unsalted, whole
4 oz Parmesan cheese, in a chunk (or 1/4 cup shredded)
1 plus 4 tablespoons extra virgin olive oil
1 to 2 tablespoons lemon juice
1 teaspoon lemon zest, chopped
Kosher salt to taste

Heat small skillet with 1 tablespoon olive oil. Add broccoli and garlic and shallow fry on medium heat for about 5 minutes. Add warm broccoli and all other ingredients in a food processor and pulse up to when it reaches a coarse texture. Add salt to taste. Add more olive oil and pulse more if you want it creamier. Dress it up with a few curls of lemon zest. 


Myrna said...

It sounds really attractive!I will try it!

Jennifer said...

This was delicious! I kind of winged the recipe with those ingredients - and totally enjoyed it on toast. Tomorrow, I'll use the leftovers to spruce up a veggie sandwich. Yum - thanks!

Anna said...

Jennifer, I am really really happy that you tried it. Isn't it just so easy to make? Tell us if you create something else from it, please! And Myrna, let us know how yours was prepared.


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