PREP TIME: 10 minutes COOK TIME: 0 minutes INGREDIENTS. Add the goat cheese, and pulse until combined. Pulse garlic in food processor until … Drain, reserving … Drain and immediately plunge into a bowl of iced water. Your email address will not be published. search: 'tastespotting', […] very high in Vitamin C. Check out Sarah’s latest Broccoli and Walnut pesto recipe by clicking here to get your C […], […] 4 tbs Broccoli Walnut Pesto – recipe here […]. Transfer the broccoli to a large platter. } Add the 1/3 cup walnuts and pulse until fine, scraping the walnuts from the edges of the bowl. timestamp: false, I never peeled the stems. Add 1/4 cup of pasta water and toss it together. ( Log Out /  Roasted Broccoli and Walnut Pesto. I suggest cooking the stems briefly and thinning the pesto with a bit of the cooking water, otherwise it needs more oil. Arrange the purple pasta and pesto on top of the broccoli. Meanwhile, cook the broccoli in boiling water for 3 minutes. type: 'search', apple cider vinegar; Instructions. Or pecans. Thanks for sharing your recipe. Add 1/4 cup salt, then add the broccoli. There's a lot you can do with broccoli stalks. Broccoli stems deserve some attention of their own, which means that if you're one of those people in the habit of throwing them away, you might want to rethink that. }, To make the pesto, place all the ingredients onto a chopping board and using a large knife, chop all the ingredients until you have a rough pesto (alternatively you can use a food processor for a smoother pesto) While chicken is cooking, drain the pasta and broccoli when cooked. features: { ASSEMBLE THE DISH. Add the basil, cilantro, garlic, and almonds, and process until just short of a thick paste. links: '#1985b5' Okay, so back to the broccoli. Turn down heat to low and add walnut pesto, broccoli and pasta to the chicken in the pan. This pesto is quite tasty. Broccoli is not the usual star of pesto, but it makes a really lovely, milder alternative to the traditional basil varieties. Have always struggled with finding recipes for broccoli stems, so love this :), I’ve even featured this recipe here: http://theonlinegrill.com/6-great-leftover-food-ideas. Preheat oven to 190°C. I’ll enjoy a basil and pine nut pesto anytime, but it seems sacrosanct for summer. interval: 6000, Directions. Good to know it’s nutritional. scrollbar: false, 2. Yeast free friendly pizza recipe coming to the blog soon! Add the garlic, walnuts, honey, salt, lemon zest and lemon juice and process until finely chopped. Tried this recipe today and it is absolutely divine. Il pesto di broccoli è un gustosa crema perfetta per condire qualsiasi formato di pasta. Set aside. miso paste; 1 tsp. Keep a look out for how I am going to use it in our next dinner! }).render().start(); Get smart with the Thesis WordPress Theme from DIYthemes. Keep a look out for how I am going to use it in our next dinner! Broccoli Stem Pesto Makes about 1 1/2 cups. 15 leaves fresh basil. Fill a medium pot with salted water; cover and heat to boiling on high. 1 large head of broccoli, florets only; 16 oz. ( Log Out /  Change ), You are commenting using your Google account. Homemade pesto is such a fridge essential. 10 comments, { 10 comments… read them below or add one }. }, live: false, Pulsing tender broccoli stems and raw florets with basil, walnuts, garlic and olive oil bolsters this Broccoli-Walnut Pesto with extra nutrition. A spread, a dip or stirred through pasta, a little goes a long way. 1 head of broccoli, stem and stalks cut off so you’re left with just the florets. In a large frying pan or sauté pan over medium-high heat, add the oil and/or butter, the broccoli, and 1/2 teaspoon of the salt. In a different bowl, mix the walnut pesto with the purple pasta by hand, leaving some nice chunks. theme: { new TWTR.Widget({ Make the pesto: place chopped broccoli stems, walnuts, garlic, thyme, salt and pepper into the bowl of a food processor. Megan: I didn’t cook the broccoli stems, but other recipes for similar pesto call for blanching the broccoli stems…! Insert a steamer inside the pot. Place the walnuts, garlic and all the remaining ingredients into a high powered blender and give it a good whizz. Grill the broccoli for about 2 to 3 minutes per side, or until wilted and charred in spots. Drain, reserving 3/4 cup of the pasta cooking water. Basic HTML is allowed. In a different bowl, mix the walnut pesto with the purple pasta by hand, leaving some nice chunks. Add in the fennel seeds and broccoli and cook for a further 2-3 minutes. Perfect! Sprinkle grated parmiggiano cheese on top. Added an extra 1/4 cup deluxe mixed nuts (no peanuts). subject: '', Bring a large saucepan of water to a boil over high heat. Transfer to a sealed jar or container and keep in the fridge until you’re ready to use it. walnut oil (olive oil will work, too) 1 Tbsp. Cook, stirring occasionally, until the broccoli turns bright green, about 3 minutes. Whole stalks, uncooked. In a large pot of boiling salted water, cook the linguine until al dente. avatars: true, Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Chicken Pasta with Broccoli Walnut Pesto | STIL. title: 'TweetSpotting', 8 cups of broccoli – florets and trimmed stems 1 cup loosely packed flat-leaf parsley leaves 1 cup loosely packed spinach 1/2 cup good olive oil 1/2 cup raw walnuts (we love Truly Organic Foods walnuts) It helps to think of them like kohlrabi, which is nothing if not a large, bulbous stem of broccoli. color: '#454445', Place the toasted walnuts, drained broccoli and garlic in … Using a spoon so you get a mixture of big and small walnut pieces, dress the broccoli with pesto to taste. ( Log Out /  Ingredients – makes around 1 cup of pesto, 1 head of broccoli, stem and stalks cut off so you’re left with just the florets. Remove the broccoli, which should have softened slightly but still have some crunch, from the marinade and allow excess liquid to run off. Add the walnuts and a pinch of salt and cook over a medium heat for around 3-4 minutes. Sorry, your blog cannot share posts by email. Add the broccolini with the lemon juice, crushed red pepper and kosher salt and process until fine. Make pesto: Blend basil, parmesan cheese, garlic, pine nuts and olive oil in a food processor. I bought the usual 17 bags of broccoli to last 3 days and was trying to come up with new things to do with it. I augmented with an extra clove of garlic. A perfect midweek meal. If you like your pesto with more texture, don’t blend it too much. height: 300, Add oil and continue to pulse until a smooth paste is achieved. Taste and add salt by the pinch until flavorful (you … 1 clove garlic 2-3 broccoli stems, cut into about ½-inch thick pieces ½ cup toasted walnuts juice from half a lemon (about 2 tablespoons) ¼ cup olive oil salt and pepper to taste. Tasted it and slightly acidic. Author: A Jew's Bouche Publish date: Jan 11, 2016. lemon juice; 1 Tbsp. Good use for the content in the stalks. Cover and set aside. of dry pasta; 1/3 cup walnuts; 2 large garlic cloves; 1 small handful of fresh basil (optional) 1 Tbsp.