Preparation: 1. Preheat oven to 350 degrees F. 2. Arrange bread slices on a pan and cook for 10 minutes. 3. Remove the pan from the oven and blend the baked bread in a food processor. 4. Peel and slice the garlic. Add it to a stove-top pan with chopped breadcrumbs. Add 1 tsp. EVOO. 5. Cook on the stove-top until toasted. Remove garlic pieces before serving.
Preparation Time: 10 minutes
Active Cooking Time: 10 min
Yield: 50 tbsp.
1 Fresh bunch Italian Parsley
1 Fresh bunch Cilantro *
1 Full head of Garlic
1 1/2 cup Papa Vince’s Extra Virgin Olive Oil
2 tsp salt
(1) Wash Parsley and Cilantro thoroughly. (2) Cut & remove stems. (3) Peel the entire head of garlic. (4) Place all ingredients in a food processor. (5) Mix until becomes a paste consistency. (6) Place in a container and refrigerate.
....and finally....PASTA WITH BROCCOLI! *ingredients above - instructions below*
Chop broccoli and steam until soft.
Boil a separate pot of water while making broccoli-parsley pesto.
Add 2-3 tbsp. Parsley Pesto to a heated pan and add the steamed broccoli. While the paste heats and cooks together press down the broccoli with a potato-smashing cooking tool.
Stir together with salt and pepper to taste.
Smash and mix broccoli and pesto combination a second time. Continue mixing and stirring for a pesto consistency.
Add pasta to the boiling water and make sure to add Extra Virgin Olive Oil with the water and pasta. Stir immediately to avoid sticking.
Add 1 cup of the pasta-water to the broccoli-parsley pesto combination on low heat. Make sure it becomes creamy.
Cook pasta until "al-dente" and drain.
Add the pasta back to the pot after rinsing pot in cold water. Then add the broccoli-parsley pesto.
Top with extra pesto, breadcrumbs, and of course, extra virgin olive oil.