Broccoli pesto
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 243
- Carbohydrates g 2.6
- of which sugars g 2.6
- Protein g 6.8
- Fats g 22.9
- of which saturated fat g 4.27
- Fiber g 2.6
- Cholesterol mg 6
- Sodium mg 319
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 5 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're searching for something delicious and wholesome, this broccoli pesto from Liguria is a must-try. Seriously, the Italians there have nailed it. They’ve really perfected making veggies taste amazing. And this broccoli pesto recipe? It totally shows it off. So, here's the deal: first, the broccoli is blanched until it's just tender—keeping that bright green color, you know, with a slight crunch. Unlike your usual all-basil pesto, this one uses basil for aroma. Plus, Grana Padano DOP cheese gives it a salty kick that pairs perfectly with the veggie base. Also, you’ll find pine nuts and almonds in the mix. So nutty and crunchy.
Even if you're not a big broccoli fan—trust me—you might get converted after one taste. What’s really, really cool is how this easy broccoli pesto can turn a simple pasta into something creamy and satisfying. In Liguria, they love it with trofie or orecchiette. But honestly, it goes with almost any pasta shape. And you know what? The sauce clings beautifully, making sure every bite is moist. Also, the basil offers a fresh aroma that really wakes up your senses. Unlike the classic Genovese pesto, this version has a mix of flavors that feels lighter but remains super tasty.
If you're on the hunt for a homemade pesto with extra veggie goodness, this is spot on. Some folks even skip the cheese for a vegan broccoli pesto, and it’s still amazing. Whether you’re cooking for picky eaters or spicing up pasta night, this broccoli pesto is a great go-to. It’s one of those dishes you just wanna keep eating—so, so good. Catch those creamy, nutty notes in every bite. Plus, it’s so versatile—you might use it as a spread or dip, making every meal feel special and tasty. Really good stuff.
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- INGREDIENTS
- Ingredients for 14 oz of pesto
- Broccoli 3 ½ cups (320 g)
- Pine nuts 2 tbsp (30 g) - (shelled)
- Peeled almonds 1 tbsp (10 g)
- Basil 2 tbsp (10 g)
- Grana Padano PDO cheese 1.1 oz (30 g) - (to grate)
- Extra virgin olive oil 5 tbsp (70 g)
- Fine salt 1 pinch
How to prepare Broccoli pesto
To make broccoli pesto, wash the broccoli, divide the florets from the central stem 1 and blanch them for 5 minutes (2-3),
then drain them 4 and place them in a bowl full of ice water 5 to cool them and keep the color vibrant. Once the broccoli have cooled, drain them from the ice water and dry them with a paper towel 6.
Transfer the broccoli to the blender 7, add the basil leaves 8, the peeled almonds 9,
the pine nuts 10, the grated Grana Padano DOP 11, and half of the extra virgin olive oil 12.
Blend all the ingredients 13 and slowly add the remaining oil 14, if the mixture turns out too dry, add more oil. The pesto should be creamy 15, once ready you can use it to season the pasta.