Broccoli is my favorite vegetable and I think it really shines in this pesto. Along with tomatoes, a few red onion rings, and a drizzle of olive oil, I think it is really wonderful. I hope you like it too! —Helenthenanny
about two cups of Pesto
crown of broccoli
2 or 3
cloves of garlic, minced
or so of fresh cilantro, washed and destemmed
Manchego, Aged 9-12 months
olive oil, plus a little more for drizzling at the end
salt and pepper (to taste)
heirloom tomatoes, thinly sliced
small red onion, very thinly sliced
In This Recipe
Steam the broccoli crown until it is just about tender. Cut the florets from the stalk and put the florets into your hand blender or food processor. Add the minced garlic, cliantro, pine nuts. Crumble in one ounce of the Manchego. Add 3 tablespoons of olive oil and pulse until it is pesto. Salt and pepper to taste.
Layer the broccoli pesto, tomato slices, and garnish with the red onion rings. Drizzle some olive oil on top. I used a microplane to grate the remainder of the Manchego over the broccoli pesto and tomatoes to finish.