Broccoli and apricot pesto
Thick, healthy broccoli and apricot pesto with garlic and grated Parmesan. A spread that can turn even the most avid and stubborn broccoli haters into a fans.
Cabbage and dried fruit make a great pair both in terms of taste and looks. In this recipe, the sweetness of the apricots compensates for the slight bitterness of the broccoli. There’s an appetizing appeal in the green colour speckled with orange. And the thick creamy texture can turn even the most stubborn broccoli haters into devout fans.
The pesto is to thick to use for pasta with broccoli, but try the broccoli and apricot pesto as a side dish with fish or meat, as sandwich spread, on friselle or bruschetta, or with salumi and agro-dolci on a plate of antipasti. Your family will love it.
Ingredients
1 broccoli
1 clove of garlic
2 tbsp grate parmesan
8 dried apricots
Olive oil, salt, pepper
Preparation
Clean the broccoli and cut it in smaller pieces. Both stalk and flower heads can be used.
Boil the broccoli with a peeled clove of garlic in as little water as possible for 5-10 minutes.
Drain and blend broccoli and garlic with Parmesan and 2-3 tbs olive oil till you have a nice, thick pasto.
Add salt and pepper to taste.
Mix with chopped dried apricots into a broccoli and apricot pesto.
Looks absolutely delish! thanks!