Broccoli Pesto Recipe

Inspired by Delarosa's orrechiete with broccoli pesto, I was determined to re-create this dish as part of our New Year's Eve dinner (with our own spin of course). Tossed with pasta, a bit of extra virgin olive oil and a sprinkle of fresh parmesan, it pairs great with Champagne.

Broccoli Pesto recipe (as featured in Fireworks in the Kitchen on New Year’s Eve)

·      1 bunch of organic broccoli (about 1 pound)

·      A handful of pine nuts (1/4 cup if you want to bother measuring)

·      2 whole garlic cloves, peeled

·      Knob or 1 inch of parmigiano-reggiano or mitica or pecorino - hard cheese grated about 2 oz

·      2 t. sea salt

·      Pepper to taste

·      1/4 cup extra virgin olive oil

Steam broccoli until tender when pierced with a fork, about 15 minutes. Place all ingredients in a food processor until comes together. It's good to leave it a little chunky. Stream olive oil.

Serving suggestions:

· Toss with favorite pasta and some olive oil - we used homemade fusilli pasta.
· As a spread on Spelt multigrain from Grindstone Bakery, although any brown or rustic bread will do and cut up castelvetrano olives on top.
· Pairing: champagne Chartogne - Taillet blanc de blancs

Yummy and good for you too!

-Reporting from 18 Rabbits, Alison (Founder & CEO)