This is the newest sauce that is gracing my refrigerator with its presence. I always have room for more sauce (especially hot sauce!) Well not really. I'm running out of room. And containers. And really I need more room for hot sauce. I was saying that I need a little fridge entirely for condiments when we move to a place with a bigger kitchen. Seriously. I have lots.
I sort of just decided that I was going to make a pesto and a broccoli pesto at that. It turned out better than I could have hoped! It's fulllllll of veggies, not oil, but tastes totally amazing. I can't wait to have it on some pasta tomorrow!!!!
It's based off this recipe. I just lightened it up even more and added some more veggies and basil!
Roasted Broccoli Basil Pesto
4 cups chopped broccoli
1/4 cup macadamia nuts (or whatever really - cashews, pinenuts, almonds, sunflower seeds)
1 whole avocado, seed removed of course
4-5 cloves garlic
juice 1 large lemon
2 cups basil
1 cup kale
1- 1&1/2 cups water
1/2 - 1 teaspoon salt (to taste or less if you prefer)
Heat your oven up to 410 degrees and place your broccoli on a parchment or silpat lined baking sheet. Sprinkle with a bit of salt and roast for 15-20 minutes or until they are slightly charred.
Meanwhile place the garlic, avocado, nuts, lemon juice, basil and kale into your food processor and process until it starts to become smooth. Then add int he broccoli and 1 cup water. Add more water as necessary to get a good smooth texture. Then add your salt to taste (and perhaps more lemon juice - really depends on the size of your lemons!)
Now put that stuff on everrrrrything. Pasta! Pizza! Grains! Beans! Potatoes! Toast! Chips! Whatever!
Serving size is 1/4 cup. 1 WW pt per serving.