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Broccoli Pistachio Pesto

Approx. 1 1/3 Cups

Ingredients

  • 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

Garnish options:

  • Raw Broccoli Florets - chopped
  • Pistachio - - chopped

Instructions

  1. Cut the broccoli into small pieces, finely shred the cheese then add to a food processor or blender along with all the other ingredients.

  2. Blend until desired texture.