I try to buy produce locally and cook it seasonally. But there comes a time in late winter-early spring when I can’t bear to roast another Brussels sprout, bake another sweet potato or massage another leaf of kale into submission. That’s when I buy broccoli grown who knows where and transported to the supermarket. Call it a bridge to the days of peas and asparagus.
In this recipe from the new cookbook “Meatless: More Than 200 of the Very Best Vegetarian Recipes,” by the kitchens of Martha Stewart Living (Clarkson Potter), the broccoli becomes a pesto of sorts — one without cheese and with less basil than usual.
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