Mom’s Amped Up Pesto

pestoWith the new year, I’ve been trying to think of easy ways to get more veggies into our diet. I’m sure many moms out there have employed tricks of the trade to hide vegetables in their children’s favorite dishes. This was by far my most successful experiment. It was fast and I was able to use it in two different dishes this past week. It has a fresh lemony taste that my daughter loved!

  • 2 cups frozen broccoli (feel free to use fresh, I used frozen to save time)
  • 1 cup spinach
  • 1/4 cup parmesan
  • zest of one large lemon
  • juice of 1/2 a large lemon
  • 1/2 cup store bought prepared pesto
  • 1/4 cup olive oil
  • salt and pepper to taste

Boil the broccoli until no longer frozen, approximately 2 minutes. Combine broccoli, spinach, parmesan,  lemon zest and prepared pesto in a food processor and process until a paste forms. Add salt and pepper and stream in olive oil until the paste thins a bit. Add in the lemon juice and blend some more. The pesto should now be a bit thinner than the store bought pesto. Test to see if more salt or pepper is needed.

I tossed the pesto with fusilli noodles one night (with zuchinni and tomatoes for the adults) and then used the pesto as the sauce for our home made pizzas another night. My finicky 8 year old loved it both ways!

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