April 10, 2014

Broccolette Pesto

This vibrantly green "broccolette" pesto recipe is a sure winner in satisfying your family's palate while being healthy too! "Broccolette", this amazingly healthy and quick veggie tastes great in this pesto. It’s easy to cook and good for you too! Whether you call it broccolette or broccolini, this vitamin-C rich veggie is an easy and nutritious addition to weeknight dinners. 

The best part about broccolette is that it is all edible right from head to stem & leaves. The ends may need a bit of a trim before cooking, but that’s it. Broccolette can be eaten steamed, parboiled, stir-fried, roasted or raw, and is versatile enough that it can also be used as a snazzy topping for pizza. Just keep in mind that it shouldn’t be overcooked, for broccolette loses all its nutrition if overcooked. Broccolette should remain juicy and crunchy for most of the recipes.

Basic Info
Complexity - Simple
Prep time - 10 mins
Cook time - 10 mins
Serves - 4

Baby broccolette - 10-12 stalks
1/3 cup slivered almonds
Mint leaves from 5-6 sprigs of mint (replace it with basil)
a pinch of red chilli flakes
1/3 cup olive oil
1/3 cup parmesan cheese
Salt to taste

Chop & wash the baby broccolette heads and keep it ready.

Bring a large pot of water to a rolling boil. To this, add the washed baby broccolette heads. In about 2-3 mins the broccolette changes to bright green color. Drain out of water and place it in a food processor.

Add slivered almonds, mint leaves, chilli flakes and give it a pulse or two until the mixture looks like a caorse meal. And, while the food processor is running, add olive oil through the feed tube. Finally, add parmesan cheese (if using) & salt and give a good mix.

To make Pasta
Cook 400 gms of pasta as per package instructions. Heat a tsp of olive oil in a pan. Meanwhile, lightly smash the garlic cloves and add it to the hot oil. Saute until fragrant. Remove the garlic cloves while they are golden brown (if you leave it too long, olive oil will have a burnt garlic smell). Add cooked pasta & half of broccolette pesto and stir well to mix (store remaining pesto in the refrigerator).

Garnish with chilli flakes / parmesan cheese and serve hot!

- Thanks to http://blog.sigonas.com/ for info on broccolette.
- Sending this off to Made with Love Mondays!