Broccoli Pesto

This is super easy with frozen broccoli defrosted in the microwave, definitely doing on a weeknight. Next time more herbs and a lot more cheese. Made it with white beans and polenta and it was very filling and delicious.

UPDATE: Ended up combining the best of the two recipes.
Makes 5-6 servings.
Start polenta. Boil 3 cups of water (you’ll add 3/4 c + 2tbsp corn grits, then whisk).
Defrost broccoli.
Chop 1 onion and 3 garlic cloves.
Saute onion and garlic for a few mins, then add broccoli for a few more.
Transfer to a bowl with some water and a glug of olive oil.
Add in entire bag of basil leaves from Trader Joe’s (they were a little wilted by the time I used them, so if they’re fresh maybe a bit less).
Add in 1/2 cup grated parmesan cheese.
Blend with immersion blender.

Serve over polenta and white beans!

http://www.thekitchn.com/recipe-broccoli-feta-pesto-recipes-from-the-kitchn-46428

https://www.washingtonpost.com/pb/recipes/flatbread-pizzas-broccoli-pesto-sun-dried-tomato-and-egg/14566/?tid=ss_pin

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