So, I love pesto. It’s the greatest thing ever… I might be addicted. Anyway, I make basil pesto a lot, but when it’s so hot out I crave that flavor in a lighter form. So for dinner I decided to create a lighter summer pesto recipe that is also creamy and very flavorful. Recipe below for my creamy broccoli pesto sauce!
1-2 cloves garlic
3 tbsp pine nuts
2.5 cups frozen broccoli: cooked
3 tbsp fat free cream cheese
1/4 cup Parmesan cheese
1/2 tbsp lemon juice
1/4 tbsp dried basil
1 1/4 cup olive oil
1 tbsp low fat sour cream
Combine broccoli, garlic, and pine nuts in food processor, chop until ingredients are well blended.
Add remaining ingredients and blend until pesto is completely mixed. Add salt as needed.
The lemon, cream cheese, and sour cream give this pesto a light and summery taste, while stilly being flavorful. Eat with pasta, quinoa, rice, etc. I chose to mix it with Arborrio rice to make a light pesto risotto.
I also recommend pairing a dish with this sauce with a Pinot Grigio white wine. It will complement the light, summery favors. Enjoy!