Broccoli Pesto
User Reviews
5
Broccoli Pesto
Description
Broccoli Pesto starts by briefly blanching small broccoli florets to soften and brighten their color before shocking in ice water to stop cooking. The broccoli is then combined in a food processor with fresh basil or parsley, grated Parmesan or nutritional yeast, fresh lemon juice and zest, garlic cloves, salt, and freshly ground black pepper. Pulsing these ingredients creates a chunky yet cohesive sauce with fresh herbal and citrus notes balancing the broccoli's earthy flavor.
The pesto can be tossed with cooked pasta for an easy sauce, enhanced with toasted pine nuts for crunch and flavor, and sprinkled with additional cheese and chili flakes for heat and richness. The result is a versatile green sauce with a firm texture from broccoli and the richness from cheese and olive oil.
Ingredients
- 1 broccoli florets heaping cup; very small pieces
- ½ cup basil or parsley, fresh
- ⅓ cup extra-virgin olive oil
- ¼ cup Parmesan Cheese grated; or 1 tablespoon nutritional yeast
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 2 garlic cloves
- ½ teaspoon salt sea salt
- black pepper freshly ground
Serving suggestion
- 8 ounces pasta cooked al dente
- 2 tablespoons pine nuts toasted
- red pepper flakes to taste
- Parmesan Cheese additional; or Vegan Parmesan
Instructions
- Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
- Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
- If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.
User Reviews
Overall Rating
5
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