Title: Pesto, Broccoli "Greene on Greens"
Categories: Sauce Vegetable Cheese Nut Ethnic
Yield: 212 Servings

4	c	Broccoli flowerets (from 1 1/2 lb broccoli)
1/2	c	Basil leaves, fresh coarsely chopped
2		Garlic cloves roughly chopped
1/4	c	Pine nuts
1/2	ts	Salt, Kosher (coarse)
1/4	ts	Pepper, black freshly ground
1/2	c	Oil, olive
1/2	c	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

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