Keto Broccoli Pesto Bites
How to Make It
Step 1
Cut away any hard stems and core from whole heads of broccoli. Cut the broccoli into small florets and add them to a food processor. Pulse the food processor with the olive oil until the broccoli is completely pulverized. Scrape down the sides of your food processor and add in salt, garlic, chopped walnuts, the first amount of parmesan, and whole basil leaves. Pulse the food processor until you have a thick green paste.
Step 2
Turn on the oven to preheat to 375 degrees and line a sheet tray with parchment paper. Arrange the final amount of parmesan on a clean plate. Scoop the broccoli pesto mixture into about 2-tablespoon portions (you can use a #40 scoop if you have one). Roll the portions into balls and roll them in the parmesan until each portion has a light coating of grated parmesan all over. Dust off any excess grated parmesan before arranging the rolled pesto broccoli bites on the tray.
Step 3
Bake the tray of rolled broccoli pesto bites in the oven for 15 minutes, or until the bites gain golden bottoms. Flip the bites over and bake for an additional 10 minutes. The bites should have golden tops and bottoms, and the parmesan coating should be baked on. Let the pesto broccoli bites cool for a couple of minutes before enjoying.
Ingredients
- Broccoli, Raw – 1 pound
- Olive Oil – 2 teaspoon
- Salt – ¼ teaspoon
- Garlic – 2 teaspoon, chopped
- Walnuts – ½ cup, chopped
- Parmesan Cheese – ¼ cup, grated
- Basil – ¼ ounce
- Parmesan Cheese – ¼ cup, grated