About
This healthy pesto sauce is super green and delicious! Heat it up and stir in heavy cream to make a cream sauce, or your can coat vegetables and proteins in the finished pesto. No nuts; just broccoli, peppery arugula, fresh garlic, and lots of parmesan!
The original recipe here makes about ¾ cup total.
Ingredients
- 6 ounce broccoli frozen unprepared
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 1 teaspoon olive oil
- 1 ounce arugula
- 1 clove garlic
- 2 tablespoon, grated parmesan cheese
- 6 tablespoon olive oil
Instructions
- Preheat an oven to 375 degrees. Toss THAWED broccoli with the salt, pepper, and first amount of olive oil. Arrange the seasoned broccoli on a seasoned sheet tray.
- Bake the tray for 25 minutes.
- Combine the hot broccoli in a food processor with the remaining ingredients. Pulse until you have a consistent pesto sauce. Simply store in an airtight container.
Nutrition Facts
- Servings: 2
- Calories: 433.8kcal/1815.2kJ (per serving)
- Fat: 44.9g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 5.4g (per serving)
