Broccoli-Walnut Pesto with Lime
3 cups fresh broccoli, separated into florets, stems chopped
2 anchovy fillets, canned or jarred (optional)
1/3 cup walnuts
2/3 cup water, vegetable or low-salt chicken stock (more if necessary for consistency)
1/2 cup fresh basil leaves, or substitute parsley
2 cloves garlic
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice (or lemon juice)
1/2 teaspoon salt (less if you use anchovies)
Fresh ground pepper to taste
1. Steam broccoli over water or stock in a covered saucepan, about 5 minutes. Do not overcook—it should be bright green.
2. Remove broccoli from pot with a slotted spoon, and put into a blender or food processor.
3. Add remaining ingredients to the blender container and process until smooth. For a thinner consistency, add more water or stock, a tablespoon at a time. Adjust seasoning, adding salt, pepper, or more lime juice to taste.
4. Serve warm over cooked whole-wheat pasta sprinkled with crushed, roasted walnuts, if desired. Or use as a spread on sandwiches or as a dip for fresh vegetables.
4 servings as a topping for pasta