Friday, December 4, 2009

Fabulous Pesto Recipe

There are tons of different ways to make pesto, but here is a gluten free, nut free version from 2 of my favorite cookbook authors. It's a great one for when broccoli is in season. Sometimes I end up adding in extra olive oil and a little cooked spinach, but the basic recipe is as follows:

4 cups broccoli
1 clove garlic
1/2 cup cilantro
1/4 cup basil
1/4 cup Parmesan cheese
1/4 cup olive oil
1/4 cup chicken stock
1/4 tsp salt

1 Steam Broccoli until tender.
2. Using a food processor combine all ingredients until it reached your desired smoothness.
3. Toss with hot pasta or store in air tight container for up to 48 hours.

From The Best Gluten Free Family Cookbook by Donna Washburn & Heather Butt

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