Sunday, January 1, 2012

Broccoli-Almond Pesto

Happy 2012!  It's New Year's Day and time for another amazing meal from the January issue of Whole Living!  Seriously, this magazine has given me so many great recipes over the last few days!  Also, after tonight's dinner I have decided I'm going to use rice noodles way more often now!  They are so good and just as good, if not better, than regular wheaty pasta!  Maybe I'll be more gluten-free in 2012 since that seems to be a big trend right now, whether you have allergies or not.  We shall see...

Here is the recipe for this dish from Whole Living Magazine:

The only thing I did differently was add a little bit more basil, but that turned out fine.  This was easy to make and really delicious, so you need to make this for yourself ASAP.  Happy New Year!


  • 1 head broccoli, florets and sliced stems
  • 6 tablespoons sliced toasted almonds
  • 1/4 cup fresh basil leaves
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 6 tablespoons olive oil
  • Coarse salt and pepper
  • 8 ounces medium rice noodles


  1. Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
  2. Return water to a boil and cook rice noodles according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

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