by Helenthenanny
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my 12 recipes »
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Helenthenanny's Notes:
Expand1 crown of broccoli Ask a question about this ingredient
2 or 3 cloves of garlic, minced Ask a question about this ingredient
1 cup or so of fresh cilantro, washed and destemmed Ask a question about this ingredient
1/2 cup pine nuts Ask a question about this ingredient
2 ounces Manchego, Aged 9-12 months Ask a question about this ingredient
3 tablespoons olive oil, plus some more for drizzling at the end Ask a question about this ingredient
salt and pepper (to taste) Ask a question about this ingredient
spagetti, or any type of pasta that you prefer Ask a question about this ingredient
4 or 5 thin slices of jamon serrano, chiffonaded Ask a question about this ingredient
Steam the broccoli crown until it is just about tender. Cut the florets from the stalk and put the florets into your hand blender or food processor. Add the minced garlic, cliantro, pine nuts. Crumble in one ounce of the Manchego. Add 3 tablespoons of olive oil and pulse until it is pesto. Salt and pepper to taste.
Ask a question about this stepBoil your pasta until it is tender. Drain the water from the noodles and add the pesto and the jamon serrano to the pot and stir until combined. I drizzled in a little more olive oil here, maybe you would like to also? Salt and pepper to taste, garnish with some Manchego, and enjoy.
Ask a question about this stepYum...your intros are classic, by the way.
haha, thank you Internet Cooking Princess!!!
so true! Helen- you're such a wonderful writer!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Sound great, can't wait to make it!