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Broccoli-Arugula Pesto

Broccoli-Arugula Pesto

  • 10 minutes
  • 9 ingredients
  • Pine Nuts
  • Easy
  • 1/2 cups pesto
  • Update Ingredients

Ingredients

  • 2 1/2 cups fresh broccoli florets (about 1 small head of broccoli)
  • 2 cups arugula
  • Juice of half a lemon
  • 1/2 cup Diamond of California Pine Nuts
  • 1 clove garlic (or 2 small cloves)
  • 1/2 cup Parmesan cheese
  • 6 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper

The Steps

  1. Bring a large pot of water to a rolling boil. Add the broccoli florets and boil for 3 minutes. Remove from the boiling water and immediately place in an ice bath to halt the cooking process. Once cooled, drain well.
  2. In the bowl of a food processor or a high-powered blender, place the cooked broccoli, arugula, lemon juice, pine nuts, garlic and cheese. Pulse until combined. Stream in the olive oil and process until smooth. Season with salt and pepper to taste.
RECIPE CONTRIBUTED BY STEPHIE COOKS

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