Broccoli Puree

I always enjoy decorative plating but I often find some of the colorful sides can be bland. Plain broccoli puree can be palatable but certainly not distinctive by any measure. I like to throw some heat and do a semi pesto treatment. This is great to layer on the bottom of a dish and put a crispy chicken thigh on top.

Ingredients

  • 2 pounds of broccoli
  • 2 cups of basil leaves
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup of extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 2 garlic cloves, rough chop

Making It

  • Cut the broccoli into florets, peel the stems and cut them into 1/2 in pieces. Discard the bottom part of the main stem
  • Bring a large pot of salted water to boil and add the broccoli and cook for 5 minutes, remove and put in a bowl of ice and water then drain
  • Heat the olive oil over a medium flame and add the red pepper flakes and cook for 5 minutes then add the garlic for another 2 minutes, let cool to room temperature
  • Add the broccoli, basil leaves, parmesan to the food processor fitted with a steal blade. Turn on the processor, slowly and steadily add the oil mixture through the feeding tube until it becomes a puree, salt and pepper to taste

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