Have you ever wanted to “sneak” some veggies in, unexpectedly amp up another’s physical well being as the enjoy a salubrious and gourmet delight all at once?
I tend to do nothing in secret – I am a wide open book. In fact, I’ve been told I need to filter myself at times.
In any case, for those in your life who are less than broccoli cheerios, they’ll never know the crowns linger in the luscious sauce. And, for those who adore the florets, they’ll be even more pleased.
And, of course, lemons are involved.
Basil Broccoli Lemon Pesto
1 cup cooked broccoli, chopped
1/2 cup raw walnut pieces
1/4 cup basil olive oil
1/4 preserved lemon, rinsed
1/4 tsp. sea salt
Combine all ingredients in a high speed blender and puree until smooth.
Serve over oven roasted beets (roasted in basil oil, of course) and garnished with finely chopped preserved lemons and freshly ground pepper.