Sauteed Broccoli with Homemade Pesto
Servings: 2
Ingredients
- 1 head broccoli
- 2 tbsp olive oil
- 2 tbsp water
- chicken broth as needed
- 2 tbsp grated parmesan
For the Pesto
- 2 c fresh basil packed
- ½ c roasted cashews
- ½ c olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic
- ¼ tsp salt
- ¼ tsp pepper
Instructions
To Make the Pesto
- In a food processor, blend together all pest ingredients until very smooth. This will take about 5 minutes. It will yield about 1 cup of pesto.
- Use immediately, or store in an airtight container in the fridge for a week, or freezer for 2 months.
To Make the Broccoli
- Heat oil in a pan over medium heat.
- Cut head of broccoli into bite size florets and pieces (don't throw away the stem-- cut into bite size pieces and cook with florets).
- Add broccoli to the pan along with water. Cover and cook for 5 minutes, stirring occasionally to ensure that broccoli is cooked evenly.
- Reduce heat to low and add ¼-½ c pesto, as desired, stirring constantly to coat the broccoli. If using pesto from the fridge, it may be a little too thick to mix in with the broccoli. Add chicken broth 1 tbsp at a time to thin it out.
- Once broccoli is coated, add parmesan cheese and mix until incorporated.
- Serve immediately. Enjoy!