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VeganMofo Day 30: Super storm Sandy has created quite a havoc in the tri-state area. Thankfully we were not affected too badly; few of our sidings flew away due to the wind but my husband was able to bring them back this morning; a ton of broken branches in the backyard, but no damage to the property. 

Even though Sandy did not affect us directly, we have been impacted by it indirectly. We are in the middle of changing our kitchen counter top and the guys ripped out our old counter and sink last week. We were expecting the new counter installed today, but thanks to Sandy the counter guys are not even picking up their phone. So now here we are with a kitchen with just a working stove and everything else gutted out, keeping our fingers crossed on when we can get the fully functional kitchen back. 

I made this pesto to use up the broccoli I had in the fridge and also to have a meal in the fridge, so we don’t have to worry about cooking. I boiled some spaghetti and added carrots to the pasta water about 4-5 minutes before draining. I cooled the pasta completely and stored it in the fridge. I just mixed the pesto with the pasta and added some fresh tomatoes for a simple no-cook dinner.

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Broccoli Basil Pesto Yum
Broccoli Basil Pesto
Course condiments
Cuisine Italian
Prep Time 15 minutes
Servings
cups
Ingredients
  • 3 cups Broccoli - , cut into florets
  • 1 cup Basil
  • ½ cup Mint
  • ¼ cup Pinenuts - , toasted
  • ¼ cup Vegetable Broth
  • 2 - 3 tbsp Olive Oil
  • to taste Salt Pepper &
Course condiments
Cuisine Italian
Prep Time 15 minutes
Servings
cups
Ingredients
  • 3 cups Broccoli - , cut into florets
  • 1 cup Basil
  • ½ cup Mint
  • ¼ cup Pinenuts - , toasted
  • ¼ cup Vegetable Broth
  • 2 - 3 tbsp Olive Oil
  • to taste Salt Pepper &
Broccoli Basil Pesto
Instructions
  1. Microwave (Boil/ Steam) broccoli with a pinch of salt until very tender.
  2. Combine all ingredients in the food processor and process until very smooth. Store in a airtight container until ready to use.
Recipe Notes

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