Ingredients
1 large head broccoli, washed and stalk removed
2 garlic cloves, peeled
Lemon juice
Olive oil
1/4 cup sour cream
3/4 cup slivered almonds, pine nuts, or any mildly-flavored nuts of your choice
Preparation
Bring salted water to a boil in a saucepan. Seperate broccoli into small florets, removing stems. Add to boiling water and cook until crisp-tender and bright green, about two minutes. Drain. Place all ingredients except oil in food processor or blender and blend until smooth. Stir in about 1 tablespoon olive oil.
In a skillet, saute 1/2 cup each of onion and red pepper until just tender. Stir into pesto. Serve over pasta.
Traditionally vegetables are not added to pesto, but I wanted to utilize more vegetables in this dish, so I added them. But feel free to leave them out. This dish is great either hot or cold.
