Brocolli Spinach Pesto

Here's another take on the traditional basil pesto. It is a great alternative during the winter months when you you may not have a pot growing of fresh basil.  Truth be told, I actually prefer this version. I find it filling and satisfying. My kids gobble it up too. 

Served on top of a rice cake and filled in a hard boiled egg.

Broccoli Spinach Pesto

2 c. frozen broccoli florets

1 c. fresh baby spinach

1 clove garlic

1 c. shredded parmesan cheese 

1/4 c. olive oil 

Koscher salt and pepper to taste

Parboil brocolli until brocolli is just soft. Drain and rinse in cool water. 

Using Vitamix (or food processor) add broccoli, spinach, garlic and parmesan cheese. Slowly add olive oil until a paste forms, adding less olive oil for a thicker pesto and adding more for a thinner pesto. Generously season with S and P.

Sanity Saver-

Use throughout the week in different recipes. Try it as a dip, pasta sauce or baked on fish. Freeze unused pesto in ice cube trays to use later.