Recipe - Broccoli Pesto

1 cup Broccoli Florets
One fourth cup To One half Cup Olive Oil
One fourth cup Parmesan Cheese
8 Sundried Tomatoes * see
Note
1 Handful Unsalted Cashews
1 small Bulb Garlic

* plus about 2T of Trader Joe Sundried Tomato Seasoning (dried tomato and
spices)

Steam broccoli and allow to cool. In blender or food processor, puree cool
broccoli, olive oil, garlic, and cashews. Add oil as necessary. Remove to
bowl, and stir in parmesan cheese and chopped sundried tomato. Serve over
hot pasta. (I served Sundried Tomato/Basil Tortelloni purchased from
Trader Joe)

There it is...eat/try at your own risk. I thought it was fine, but
proportions may need to be changed to thin it down a bit next time. And
(shudder) an entire bulb of garlic may have been too much, it was actually
hot/spicy from the garlic.

Recipe By : "Becklin, Marci" mbecklin@MS.ASUCLA.UCLA.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini