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© 2014 mathewguiver

Broccoli cheddar pesto crostini

Like I’ve said before, you can make a pesto out of pretty much anything. I was having a bowl of broccoli cheddar soup the other day, and it inspired this pesto recipe. The flavor combination is timeless, and makes for a cheesy, delicious pesto.

Now, I actually tried this pesto with pasta at first. My boyfriend David really liked it, but I preferred this pesto on a crostino. I could also see it spread on a veggie sandwich.


Broccoli florets and stems
Nutritional yeast
Shredded cheddar cheese
Shredded parmesan cheese
Kosher salt
Black pepper
Sunflower oil
Olive oil
French baguette


1. Break up broccoli into large pieces, there’s no need to spend much time getting them into even pieces since you’re going to be throwing them into a food processor.

2. Drop broccoli in heavily salted water for about 30 seconds, then submerge in ice water to stop the cooking. The broccoli should still be crisp, just lightly blanched.

3. Once cooled, strain broccoli and shake off the excess water. Then, wrap with paper towels and squeeze out as much water as you can. Repeat with fresh paper towels until the broccoli is completely dry.

4. Place a handfuls of almond and pecans in a food processor along with a few cloves of garlic, and a heaping tablespoon of nutritional yeast. Pulse until the nuts have broken up into small pieces.

5. Add  broccoli, a large handful of cheddar, a small handful of parmesan, salt, pepper, and a tablespoon of sunflower oil. Recover, and begin pulsing as you gradually drizzle about a third of a cup of olive oil into the pesto.

6. Make sure that you don’t over blend your pesto. It should be chunky, not smooth and paste like.

If storing, be sure to pour a little olive oil on top of your pesto before covering.

7. Slice bread and brush one side with olive oil. Broil for a few minutes until toasted.

8. Top with fresh pesto, and enjoy!

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