Quantcast

How to End Your Beef With Broccoli

Break out of the basil pesto mold with this recipe for Broccoli Pesto with White Beans.




Photo by Leah Lizarondo
 

“Eat your broccoli!”

I’d be willing to bet that a lot of people grew up with that repeated command and are now handing down the mean green ultimatum — dessert held ransom until those little trees disappear from kids’ plates. My kids were brainwashed early and now I barely ever have to remind them. It is actually one of their favorite vegetables.

I think one of the reasons why a lot of people have a distaste for this disrespected veggie (including, notoriously, one POTUS) is because most people overcook it. Broccoli needs to be served al dente.

Take it out of the steamer or oven, or however you want to cook it, before it is completely done. Add it to soups right before serving. But never overcook it. Or, if you do, go all the way and cook it ‘til it melts. There is no middle ground of “a little overcooked” with broccoli, because at that point it tastes horrendous. Hence the hatred.

This is one of my favorite easy ways to prepare broccoli, and a good way to hide it for those who say they truly can’t stand it.

(Do you know someone like this?)



Pesto is such an easy vehicle for a lot of greens, and this version combines it with nuts that we don’t typically use for pesto – macadamia nuts and cashews. These nuts are on the sweeter side and make a good foil for the broccoli’s slightly bitter edge.

I use miso as a stand-in for Parmesan cheese in many dishes. Not only are you adding an umami dimension to the dish, but you are also adding some beneficial probiotics. The creaminess of the nuts with the flavor of the miso is a great combination, although I have made this without miso and like it just as well. Your call.

  Broccoli Pesto with White Beans

  • 5 cups broccoli florets
  • 3/4 cup cashews or macadamia nuts or a combination of both
  • ½-3/4 cup cup extra virgin olive oil
  • 3-5 cloves garlic
  • 1 can white beans
  • 1-2 tsp mellow white miso (optional)
  • Chopped tomatoes, for serving (optional)
  • Lemon juice, for serving (optional)
  • Salt and pepper to taste

1.   Steam broccoli until just al dente. DO NOT overcook.
2.   Place cooked broccoli, nuts, olive oil, garlic, miso (if using) salt and pepper in a food processor and process until chopped very fine.
3.   Taste for seasoning.
4.   Boil your favorite pasta. When al dente and before draining, add the white beans to heat through. Drain.
5.   Serve hot with lemon wedges.

Note: You can also cook 6 cups of broccoli and reserve one cup to top the pasta with. The extra layer of crunch is nice.

More from Brazen Kitchen:

No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

A silky smooth pie that will give you potluck star status this Thanksgiving.
Chocolate-Almond Cream Tartlets

Chocolate-Almond Cream Tartlets

The perfect little dessert for Passover (plus thoughts on cooking).
Top 10 Picks for Restaurant Week: Winter 2014

Top 10 Picks for Restaurant Week: Winter 2014

The time is now to eat your way through The Next Food City.
Holy Shisito!

Holy Shisito!

Forget ‘Fruit Ninja.’ This is the new must-have killer app.

Hot Reads

7 Things You Need to Know About the Pittsburgh Marathon

7 Things You Need to Know About the Pittsburgh Marathon

Before you head for the course, brush up on etiquette for the race.
Best Doctors 2014

Best Doctors 2014

We present to your our list of the 608 leading regional physicians across 77 specialties.
Review: Crested Duck Restaurant

Review: Crested Duck Restaurant

Crested Duck is a prime place to enjoy cured meats, pickled plates and European-inspired bistro dishes, such as chicken roulade.
Crazy in Love, Even at 40

Crazy in Love, Even at 40

As PittGirl approaches her 40th birthday, she rekindles her love for Pittsburgh.

On the Blogs


Everything That's Awesome About Pittsburgh Today
7 Throwback Commercials From Pittsburgh’s (Weird) Past

7 Throwback Commercials From Pittsburgh’s (Weird) Past

Come for the nostalgia, stay for KDKA’s John Cigna being kidnapped via helicopter.

Comments


Pittsburgh, only cooler
How to Win 1,000 Best Mom Ever Points in 10 Minutes

How to Win 1,000 Best Mom Ever Points in 10 Minutes

You can 3-D print your own custom toys right here in Pittsburgh. Right now. For $10.

Comments


Award-winning sports commentary by Sean Conboy
Steelers Will Declare a 'No-Fly Zone' With First Round Pick

Steelers Will Declare a 'No-Fly Zone' With First Round Pick

Save yourself from countless nonsensical mock drafts. The Steelers are locked in on one player.

Comments


Mango Crepes With Coconut Cream

Mango Crepes With Coconut Cream

The perfect dish for Easter brunch.

Comments


Bar Exam: Blue Dust

Bar Exam: Blue Dust

Even Waterfront skeptics will find it hard to say no to 25-cent pierogi night.

Comments


Style. Design. Goods. Hide your credit card.
Sensational Strands

Sensational Strands

Vintage and visibly stunning, this necklace is sure to please.

Comments


All the foodie news that's fit to blog
Fukuda Brings Back Lunch, Better Than Before

Fukuda Brings Back Lunch, Better Than Before

New chef Micah Maughan and executive chef TJ are offering the usual bento boxes along with additions including Indian vegetarian curry.

Comments


This week's buzz from the PM editors
Go Back in Time at The Oaks Theater

Go Back in Time at The Oaks Theater

Stop in tonight for a screening of "Dirty Dancing," and cross your fingers that the cinema will show another '80s flick at some point.

Comments


The hottest topics in higher education
Pitt Receives $300,000 NFL Grant for Concussion Research

Pitt Receives $300,000 NFL Grant for Concussion Research

Grant will fund a joint effort by UPMC and Pitt to assess the ability of new brain imaging technology to track concussions and recoveries.

Comments