Featured Food: Broccoli


Broccoli Pesto


4 Cups lightly steamed broccoli florets
1 Cup blanched hazelnuts (reserve a few for garnish)
1/2 Cup parsley leaves
1/2 Cup mint leaves
2 Tsp. grated lemon zest
3 Cloves garlic, minced
1/2 Small onion, chopped finely
4 Tbs. Greek yogurt
2 Tbs. olive oil
2 Tbs. butter
Salt and pepper to taste


Toast hazelnuts in a pan for about four minutes, or until golden, shaking the pan frequently. Cool, coarsely chop, and set aside.

Melt butter and olive oil together in a pan over medium heat. Add the onion and reduce to medium-low, sautéing it until tender, about seven minutes. Add the garlic and cook for another two minutes. Add steamed broccoli, salt and pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes.

Transfer the broccoli mixture, plus the lemon zest, parsley, mint, and hazelnuts to a blender.  Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped.  Add the yogurt and process until smooth. Serve over your favorite pasta or grains such as rice or quinoa.



by Rachel Crockett