It’s Easy Being Green with Broccoli Pesto

Given that April is Down to Earth Month in California (yes, it’s official), it’s a great time to add some plant-based dinners to your rotation. Make broccoli pesto with penne pasta and you’ll see how satisfying a meatless meal can be. If you don’t have penne in the pantry, no worries. Spaghetti, linguine, rigatoni — this broccoli pesto loves them all.

Fresh broccoli is one of those superfoods that nutritionists put on a pedestal. It’s loaded with fiber, antioxidants and minerals, low in calories and big in taste. A lot of people prefer the tender florets so California growers started marketing the “crowns” — the top part — separately. The stems aren’t discarded, however. (That would be criminal!) Instead, they’re sold to processors for broccoli slaw.

Broccoli prefers a cool climate, but California farms harvest it year-round by moving the growing grounds. Monterey County is the number-one zone. Those cool ocean breezes are as good for broccoli as they are for wine grapes. The recipe below makes enough pesto for a pound of pasta. If that’s more pesto than you need for dinner, save the extra and spread it on crostini the next day — a tasty appetizer with a glass of Sauvignon Blanc.