An original variation of the famous Genovese basil pesto. Ingredients: salt 1 1/3 pounds broccoli florets 1/4 cup pine nuts 2 cloves garlic, divided 1/8 cup Parmigiano-Reggiano 2 tablespoons extra-virgin-olive oil, plus extra 2 small onion, chopped 2 cups heavy cream freshly ground pepper 1 pound linguine oregano leaves for garnish....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Linguine with Broccoli Pesto
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