CHICAGO (FOX 32 NEWS) - Pots are simmering, knives are being sharpened and food is being prepared for the 4th annual Chefs' Playground charity event.
The event will welcome roughly 20 celebrated chefs, more than 500 high-profile guests and boasts a 100 percent donation rate to the cause of creating a more sustainable and tasty future for public school students.
Winner of "Top Chef," Sarah Greuneberg from Monteverde Restaurant & Pastificio, cooks up a delicious Broccoli Cheese Pesto recipe for Good Day Chicago and talks more about the charity event.
1 bunch or 2 heads of broccoli, about 1 pound
3 cloves fresh garlic
1 cup sheep’s milk feta
½ cup pecorino romano cheese
1 cup (packed) fresh basil leaves
½ cup extra virgin olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper
Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop.
Bring a large pot of well-seasoned water to boil, blanch the stalks in a large pot of boiling salted water until bright green and tender, about 2 minutes. Then add florets and cook for another 2 minutes. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
Transfer broccoli (reserve a handful of florets) to a blender and add feta, pecorino romano, basil, extra virgin olive oil, and lemon juice. Season with salt and pepper, then process until smooth. Remove from blender and add in the reserved broccoli florets.
Place in serving bowl and serve with warm toasted bread or toss with your favorite pasta shape.