Broccoli
300 gr
Almonds
20 gr
pine nuts
20 gr
Grated Parmesan cheese
40 gr
Extra virgin olive oil
70 gr
Basil
25 gr
whole sea salt
qb
Garlic
1 clove
Broccoli pesto is a delicious and fragrant condiment, a winter alternative to classic Genoese pesto. In this version, broccoli florets are lightly blanched and placed in ice and water to achieve a vibrant green color. They are then tossed with extra virgin olive oil, grated Parmesan cheese, pine nuts, almonds, and fresh basil. The result is a fragrant cream with an enveloping consistency, both delicious and delicate thanks to the ingredients used.
Preparation is quick and easy. All you need is a food processor to blend everything, and you’re ready. Once ready, broccoli pesto can be used to season a first course like spaghetti, basmati rice, or couscous, to accompany a grilled fish fillet, or to season boiled potatoes. You can also use it to fill vol-au-vents, canapés, and bruschetta to offer to your friends for a delicious aperitif .
For perfect results, choose very fresh , firm broccoli and then blanch it in boiling water for a few minutes. If the pesto is dry , you can adjust its consistency by adding more extra virgin olive oil or a drop of warm water. You can replace the almonds and pine nuts with walnuts or pistachios, and for an extra kick of flavor, add 2-3 sun-dried tomatoes or a few anchovy fillets in oil.
Learn how to make broccoli pesto with step-by-step instructions and tips. Try the celery and pistachio pesto, too. Find more broccoli recipes in our delicious selection.
How to prepare broccoli pesto
Step 1
