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     Re: Nat Vegan Food Month - 5   
     By: Dave Drum to Ben Collver on Sun Feb 16 2025 12:22:00   
      
   DD> Until it hist yoiur OLR.  Bv)=   
      
   OLR = Off-Line Reader?   
      
   DD>       Title: Broccoli-Walnut Pesto Pasta   
      
   Thanks, this recipe looks my style.  Here's another broccoli walnut pesto   
   recipe from recipesource.   
      
   Once while visiting a friend, they had an abundance of mint in the garden,   
   so i made mint pesto.  Once i added all the other ingredients, it didn't   
   taste all that minty.  It tasted surprisingly similar to basil pesto.   
   The difference was that with the numerous little mint leaves, it took   
   longer to clean and process.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Broccoli Pesto (Brody)   
    Categories: Vegetables, Pesto   
         Yield: 1 Cup   
      
         1 c  Broccoli florets; chopped   
         2 cl Garlic; peeled   
       1/4 c  Olive oil   
         2 tb Fresh lemon juice   
       1/2 c  Walnut pieces   
       1/4 c  Parmesan cheese; grated   
              Salt and black pepper   
      
     Place all the ingredients in a food processor or blender and process   
     until smooth, scraping the sides of the bowl frequently.   
      
     Uses: Topping for pizza, pasta, fish, chicken, and vegetarian dishes   
     like potato soup. Try it spread on bread. Keeps in a tightly sealed   
     jar for up to two weeks in the refrigerator.   
      
     Variations: Substitute pine nuts, or almonds. Add a fresh herb like   
     cilantro or tarragon.   
      
     Per 1 tb: 44 cals, 4 g fat   
      
     Recipe by Broccoli by Brody, Lora Brody, 1993   
      
     Posted by: kitpath@earthlink.net, 8/29/98   
      
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