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Basil Broccoli Pesto Recipe
|Angel hair pasta||8 Ounce|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Chopped broccoli flowerets||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm)|
|Packed basil leaves||1 Cup (16 tbs)|
|Pine nuts||1 Tablespoon, toasted|
|Grated parmesan cheese||1 Tablespoon|
|Black pepper||To Taste|
|Cherry tomatoes||12 , halved|
Serving size: Complete recipe
Calories 1158 Calories from Fat 172
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 13.2 mg
Sodium 973.7 mg40.6%
Total Carbohydrates 194 g64.8%
Dietary Fiber 11.1 g44.5%
Sugars 15.3 g
Protein 49 g97.1%
Vitamin A 187.7% Vitamin C 425.7%
Calcium 43.3% Iron 48.8%
*Based on a 2000 Calorie diet
While the pasta is cooking, bring the stock to a boil in a large saucepan over medium-high heat.
Add the broccoli and cook for 5 minutes, or until tender.
In a food processor fitted with the steel blade, chop the garlic, scraping down the sides.
Add the basil and pine nuts and finely chop.
Add 2 tablespoons of the stock and puree.
Remove the broccoli from the remaining stock and save the stock for another use.
Add the broccoli and Parmesan to the food processor.
Puree, scraping down the sides of the bowl frequently.
Add salt and pepper to taste.
Toss the pesto and tomatoes with the hot pasta