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Pesto-Coated Broccoli and Red Pepper Toss

Pesto-Coated Broccoli and Red Pepper Toss
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 - 6 servings

Courtesy of the Delonghi family.

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Ingredients

Pesto

2
cups fresh basil leaves
3
Tbsp pine nuts or slivered almonds
¾
cup freshly grated Parmesan cheese
Extra virgin olive oil
Salt and pepper

Broccoli and Red Pepper Toss

3
Tbsp extra virgin olive oil
1
large bunch broccoli, cut into small florets
2
red bell peppers, sliced
½
cup chicken or vegetable broth
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Directions

Step 1

Combine basil and pine nuts in blender and pulse to combine until chopped. Add cheese and continue blending. Drizzle in enough oil to make a smooth paste. Season with salt and pepper; set aside.

Step 2

Heat oil in a large skillet. Cook broccoli, red pepper, and broth for about 3 minutes. Add pesto and cook for another 2 minutes or until vegetables are tender.

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