Broccoli Pesto Dip
Broccoli Pesto Dip is a healthy, fresh and tangy gluten free recipe that is perfect with cut veggies or baked chips. It is also perfect on top of grilled chicken or fish.
3 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves, peeled
2/3 cup chopped almonds, toasted
1/3 cup Parmesan Cheese or go #tamarized and use raw white cheddar
2 tablespoons fresh lemon juice
1/4-cup extra virgin olive oil
1/2 cup Ricotta Cheese
Optional: cayenne, diced jalapeno, dollop vegan pesto, and / or ½ avocado (makes is creamier)
1. 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.
2. 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. Add any of the optional items at this time also.
3. Chill and enjoy.