Pesto is, hands down, one of our favorite ways to pack a lot of nutrition into a meal. It's so versatile and easy to make that you can take it all sorts of directions. And most of the ones that we make regularly, including this Broccoli Pesto with Yogurt, pair really well with both pasta and pizza.
There are times when I overbuy produce at the store and rather than let it go to waste (and I hate wasting money!), I try to turn it into something easy. This is the situation that inspired this pesto and I was so pleased that we wound up liking it as much as we did. The method I used is basically to take traditional basil pesto and swap in steamed broccoli for the basil and plain whole milk yogurt for the oil. (The latter was simply a way to add a little more protein to the dish.) I also threw in some baby spinach to ensure that the pesto looked the way it was supposed to in my discerning little girl's eyes.
Stir this simple sauce into your family's favorite pasta—or couscous or even quinoa—or use it in place of red sauce on pizza. Whatever you prefer!
Broccoli Pesto with Yogurt
If you need a nut-free version, opt for the sunflower seeds.
- 2 cups lightly steamed broccoli florets*
- 2 cups lightly packed baby spinach
- 1/3 cup whole milk plain yogurt
- 2 garlic cloves
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted almonds, walnuts or sunflower seeds
- Blend all ingredients in a blender or food processor until very smooth. Season to taste with salt and serve with 1 pound of pasta (or on pizza).
Snip spaghetti with kitchen shears or cut with a knife before serving to little ones.