This is a vibrant and flavorful pesto! The pistachios lends a wonderful deep rich flavor while the raw broccoli provides a fresh quality. This is a great pesto mixed with pasta or served with fresh toasted garlic bread.
Do not let the idea of raw broccoli scare you away! It gives this pesto a fresh element that you wouldn’t get with cooked broccoli. Plus, it will be perfectly cooked if you add it to warm pasta or a soup.
Recipe: Approx. 1 1/3 Cups
- 1 Cup Raw Broccoli Florets
- 1/2 Cup Roasted & Salted Shelled Pistachios
- 1/2 Cup Shredded Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Sea Salt – or to taste
- Raw Broccoli Florets – chopped
- Pistachio – – chopped
Cut the broccoli into small pieces, finely shred the cheese then add to food processor or blender along with all the other ingredients and blend until desired texture.
Broccoli has cholesterol-lowering ability and strong impact on our body’s detoxification system. It is also rich in both forms of dietary fiber, soluble and insoluble. It is very high in vitamin C & K.
Pistachio has a good source of fiber and helps lower cholesterol. Pistachios are an excellent source of vitamin E which makes them an excellent source of antioxidants.