Broccoli and Walnut Pesto

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Name: Broccoli and Walnut Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 head broccoli cut into small florets; 1/2 cup walnuts chopped & toasted; 2 cloves garlic; 2 tbsp lemon juice; 1/4 tsp salt; 3/4 cup extra virgin olive oil; 1/2 cup Parmigiano grated

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INGREDIENTS

1 head broccoli ; cut into small florets
1/2 cup walnuts ; chopped & toasted
2 cloves garlic
2 tbsp lemon juice
1/4 tsp salt
3/4 cup extra virgin olive oil
1/2 cup Parmigiano ; grated

Servings

INSTRUCTIONS

Bring large pot of well-salted water to boil over high heat. Add

broccoli florets and cook for two minutes. Drain broccoli well and set

aside.

In food processor, combine broccoli, walnuts, garlic, lemon juice, and

salt. Pulse until broccoli and nuts are finely chopped. Then, with

motor running, pour in olive oil in slow stream. Mix in grated cheese.

Toss with pasta, spread onto toasted baguette slices, or as sauce for

chicken or fish. Pesto will keep in sealed container in the

refrigerator for up to three days.

NOTES

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4 Servings

Calories: 567
Calories from Fat: 485 (86%)

Amt Per Serving		% DV

	Total Fat 53.9g	72 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 33g
	Polyunsanturated Fat 10g
Cholesterol 11mg		3 %
Sodium 243mg		8 %
Potassium 607.7mg		16 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 9g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 567

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