Pesto is in my plasma.  I’ve been eating copious amounts of pesto since I was a baby and it is by far my favorite condiment.  It wasn’t until I started teaching cooking classes that I experimented with pesto that didn’t have basil, or nuts, or cheese.  Pesto, after all, derives from the Italian verb pestare, which translates to “to pound” or “to crush.”  Sure, traditional Genovese pesto has basil, pine nuts, Parmesan cheese, olive oil and garlic, but there are infinite ways to make a pesto.  Ironically, I always use my food processor and never crush or pound the ingredients with a mortar and pestle. Such a slacker.  But today I share a REALLY different pesto – one made with BROCCOLI and it’s SO GOOD!!Continue reading