I like the thought of broccoli pesto. Good way to hide vegetables! I’m all about that!
Pretty much make it like any other pesto only instead replacing the basil or “green item” with broccoli.
Here’s what I had and whizzed it up in the food processor:
- 3 cloves fresh garlic
- 1/2 cup walnuts
- florets of one small broccoli head
- juice of half a lemon
- 1/4 goat cheese ( you could also use parmesan)
Mix well till it is almost a paste and then transfer to a sauce pan and heat.
Meanwhile make the pasta of your choice. And when it is cooked to your desired tenderness, drain and toss it in the “pesto sauce”.
But before you do any of this, assuming you want the whole meal deal, you will need to get your meat loaf in the oven!
I just got this great “mini loaf” pan. It makes very cute items.
Make up a batch of your favorite meat loaf recipe and instead of putting it in one big loaf pan, fill up one of these and it make nice little personal loafs.
One tip I have for the meat loaf here. I had some left over “chili con carne” from the other night so I tossed it in the mix. That was great because it replaced where you might put….say….ketchup or whatever like that. Kept them moist, added great flavour and the beans added fibre.
I was pleased how it turned out.