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Pesto, Broccoli "Greene On Greens"

cheese, ethnic, nuts, sauces, vegetables

4 cup broccoli flowerets (from 1 1/2 lb b; roccoli)
1/2 cup basil leaves, fresh coarsely chopp; ed
2 garlic cloves roughly chopped
1/4 cup pine nuts
1/2 teaspoon salt, kosher (coarse)
1/4 teaspoon pepper, black freshly ground
1/2 cup oil, olive
1/2 cup cheese, parmesan

Place broccoli in the container of a blender or food processor. Add the basil, pine nuts, garlic, salt and pepper and oil. Process until smooth. Transfer to a bowl and stir in the cheese. To serve, toss into warmed buttered pasta. This pesto can be kept refrigerated in a tightly covered jar for a week. It may also be frozen, but then it is best not to stir in the cheese until after defrosting. Makes enough pesto for 8 to 10 servings. Broccoli is one of the vitamin-high Brassicas (4,5000 units vitamin A, 481 milligrams potassium and 158 milligrams calcium per stalk). It is also happily low in calories, a scant 40 per cupful. This fortuitous happenstance gives a chef some license. Witness this broccoli pesto sauce to drench over yards and yards of buttered pasta. "Greene on Greens" by Bert Greene, Workman Publishing, New York ISBN 0-89480-659-9 1984, p 65 typed by Dorothy Hair 7/7/94

Yield: 212 servings

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