Broccoli pesto

    Broccoli pesto

    Recipe photo: Broccoli pesto
    1

    Broccoli pesto

    (9)
    20min


    3 people made this

    About this recipe: Homemade basil pesto gets some extra greens with the addition of broccoli to the mix. It's delicious with a great creamy texture. Perfect for pasta or spooned on top of warm, crusty bread.

    Ingredients
    Serves: 8 

    • 185g broccoli florets
    • 85g fresh basil leaves
    • 60ml extra-virgin olive oil
    • 20g grated Parmesan cheese
    • 35g pine nuts
    • 6 cloves garlic, peeled
    • 2 tablespoons vegetable stock, or more if needed
    • 1 pinch cayenne pepper
    • salt and ground black pepper to taste

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add broccoli, cover, and steam until tender, about 3 or 4 minutes.
    2. Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable stock, cayenne pepper, salt and black pepper in a food processor or blender until it reaches the consistency you prefer.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    by
    5

    Delicious.. the creamy texture is wonderful. I used the florets and stems of a whole broccoli since it was going to pureed anyway... cheaper. Now I need to figure out how not to eat all of it as a snack.. would be a nice chip dip or even a spoonful on top of hot soup  -  04 Jan 2014  (Review from Allrecipes US | Canada)

    by
    2

    Yummy! I used walnuts because it is what I had. Great way to use broccoli stalks!  -  22 Jan 2014  (Review from Allrecipes US | Canada)

    by
    1

    Easy, fast recipe! Two full cups of broccoli!?!? You won't be forcing anybody to eat their green vegetables with this sauce! It is out of this WORLD! I had to forego the pine nuts and the fresh basil. I did use 1/4 cup dry basil and threw in a handful of pimiento-stuffed olives. I ended up adding more EVOO and used the liquid from steaming the broccoli for the broth. And I substituted Pecorino Romano for the Parmesan! I slow-cooked 2 large chicken breasts in Italian seasonings, then I shredded the chicken and mixed with the Pesto sauce, and served over Penne pasta. Flexible recipe that can be expanded upon in many ways!  -  20 Jul 2015  (Review from Allrecipes US | Canada)

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