12
1-1/4
2
1/3
1
2
3/4
1/2
1/3
3
|
oz
oz
cl
c
T
c
T
t
T
|
Broccoli (1)
Mint Leaves (2)
Garlic
Scallion (3)
Lemon Zest
Lemon Juice
Walnuts, raw
Salt
Pepper
Olive Oil ExtV
|
Make - (40 min)
- Break BROCCOLI into coarse florets that will fit in you
processor. I split the stems for faster cooking.
- Remove Mint Leaves from stems.
- Bring a pan of lightly salted Water to a boil and stir in
Broccoli. Boil until just about done, then toss in Mint
for the last minute. Drain and refresh under cold running water. If you
reserve the water it can be used to cook the Pasta. Squeeze out
excess water.
- Crush GARLIC and chop fine. Grate LEMON ZEST and
squeeze LEMON JUICE. Chop SCALLION medium.
Mix all with Salt and Pepper.
- In your Food Processor or Mixie place WALNUTS and run fine.
Add Broccoli mix and Garlic mix. Run to a paste,
scraping down the sides as needed. Now, a little at a time, add
Olive Oil with the machine running until it's very smooth.
You'll have to scrape down the sides a few times.
- For Pasta, see Serving. Refrigerated
in a sealed container The Pesto will keep for several days, though
the color won't be quite as bright. It can be frozen.
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