Roasted Broccoli Pesto


This Broccoli Pesto is better served as a bruschetta or crostini than with pita.  They would also toss very well with cooked pasta or serve as a nice base for a pizza.  Go EASY on the salt with this.

Roasted Broccoli Pesto


15 oz can WHITE BEANS (or chick peas - I suppose. But this is a cannellini or other white bean recipe)

1/2 lb roasted broccoli (recipe - ingredients & directions - below)

6 garlic cloves (roasted with the broccoli)

1 tsp lemon juice

zest of half a lemon

1/4 cup tahini sauce

S&P to taste


Blend it all (including the ROASTED broccoli from below) in a food processor. Voila!

Roasted Broccoli

1/2 pound broccoli (the same as above - not additionally)

1 TBS crushed red pepper

6 (or less) garlic cloves (the same as above - not additionally)

2 TBS olive oil

scant pinch of salt


Pre-heat oven to 400 degrees.

In a bowl - toss the broccoli florets, red pepper, olive oil, whole garlic & salt.  Stir to coat the florets.  Arrange the broccoli on a parchment paper-lined cooking sheet being sure to keep each floret from touching the others....otherwise you will get more of a steamed broccoli than the roasted variety you want here.  Roast for 20 minutes or so (they should look a bit charred) & remove from the oven to blend with the remaining ingredients above.

This is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.