Broccoli Pesto Dip
Broccoli Pesto Dip is a healthy, fresh and tangy gluten free recipe that is perfect with cut veggies or chips. It is also perfect on top of grilled chicken or fish.
Servings: 10
Ingredients
- 3 cups raw broccoli cut into small florets and stems
- 3 medium garlic cloves peeled
- 2/3 cup sliced or slivered almonds toasted
- 1/3 cup Parmesan Cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup Ricotta Cheese
Instructions
- Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
- Add broccoli, garlic, the almonds, Parmesan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil while machine is running, once blended and ricotta cheese and pulse until smooth.
Notes
Serves 10-12.