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Broccoli and cashew nut pesto

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 6
Servings 0


  • 50
    roasted cashew nuts
  • 1
    small clove garlic
  • 750
    broccoli florets
  • 125
    grated fresh Parmesan or pecorino cheese
  • milled pepper
  • 65
    olive oil (or more if needed)


Steam or boil broccoli until it's just cooked through but still bright green - khaki-coloured pesto is just not cool. Drain and allow to cool.
Place nuts and garlic in a blender and pulse to finely chop. Add broccoli, cheese and pepper.
With the motor running, add oil in a thin stream to achieve a creamy paste.
Add more or less oil depending on the desired texture.
Stir into pasta with chunks of fresh tomato, dollop on crisp, baked potatoes or toss into hot, boiled potatoes.


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