Pesto recipe: based off of [love & lemons](https://www.loveandlemons.com/broccoli-pesto/) recipe. Took two small chopped crowns of broccoli and blanched them, along with a small handful of unsalted cashews.
Removed from boiling water after about a minute and placed in ice water while I washed the basil.
Tossed the broccoli, cashews, a heaping tablespoon of minced garlic, a cup or so of chopped basil, juice from a large lemon, and at least half a cup of olive oil into a food processor and puréed until smooth.
Salted to taste.
Tossed two servings of freshly cooked pasta with some of the pesto until evenly coated. Put the rest of the pesto in a mason jar in the fridge to use for salads, etc. Served with a heaping of grated parmesan and freshly cracked pepper.
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Pasta recipe: used the [Kitchenaid](https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-make-homemade-pasta.html) simple pasta recipe. 4 eggs, 3.4 cups of all purpose flour, 1tsp salt. Mix and knead with stand mixer. Let sit for 20-30 min. Rolled to setting 4 and cut with the fettuccine cutter.
Pesto recipe: based off of [love & lemons](https://www.loveandlemons.com/broccoli-pesto/) recipe. Took two small chopped crowns of broccoli and blanched them, along with a small handful of unsalted cashews.
Removed from boiling water after about a minute and placed in ice water while I washed the basil.
Tossed the broccoli, cashews, a heaping tablespoon of minced garlic, a cup or so of chopped basil, juice from a large lemon, and at least half a cup of olive oil into a food processor and puréed until smooth.
Salted to taste.
Tossed two servings of freshly cooked pasta with some of the pesto until evenly coated. Put the rest of the pesto in a mason jar in the fridge to use for salads, etc.
Served with a heaping of grated parmesan and freshly cracked pepper.