roasted red pepper pesto, I wanted to try it again, and found this yummy pesto/dip recipe. The food processor made this so easy and it turned out really well.
I had a lot of broccoli so I ended up doubling the recipe, thinking that the 12 ounce (1.5 cup) yield of the original recipe wouldn't be enough. Doubling it was a bit overkill but I think it should keep okay in the fridge, and I can always freeze it.
I started by blanching the broccoli.
|Broccoli and walnuts.|
|Plus, parm, lemon juice, garlic salt and capers.|
|A ton of broccoli pesto.|
|Giant jar of broccoli pesto (and this wasn't even all of it!)|