I don’t know about you, but I love pesto. Despite my love of pesto, I rarely make it. I don’t use a lot of basil, pine nuts are often expensive and as I am lactose intolerant, I can’t really use the parmesan cheese. In searching for a pesto alternative, I have developed this recipe.
This easy pesto was built off of Heidi Swanson Double Broccoli Quinoa recipe over at 101 Cookbooks. It’s got a strong garlic and lemon kick and is creamy and rich despite the lack of cheese. It is excellent on corn, over pasta, as a pizza sauce and especially over my Broccoli and Green Bean adaptation of the original recipe.
Ingredients: [‘broccoli’, ‘olive oil’, ‘lemon juice’, ‘garlic cloves’, ‘almonds’, ‘mayonnaise’, ‘garlic salt’, ‘pepper’, ‘dill’]
Quantity of Ingredients: [“2 cups broccoli, chopped small “,”1/4 cup olive oil”,”3 tablespoons lemon juice”,”4 large garlic cloves, peeled and diced “,”2 tablespoons almonds, in small pieces “,”1 1/2 tablespoons mayonnaise”,” garlic salt”,” pepper”,” dill”]
Number of Servings: 1
Steps: [‘Break down your broccoli into small florets. Peel and chop the stems. If you are making the Broccoli and Green Bean Quinoa, start with 5 cups of Broccoli and use the stems and less attractive florets for the pesto.’, ‘Boil the broccoli until cooked through. Drain.’, ‘Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly.’, ‘Chill and serve with pasta, vegetables, bread, etc.’]