This bright and versatile broccoli pesto is a creative way to use fresh herbs and reduce food waste while adding bold flavors to meals. Toss it with pasta, spread it on sandwiches, or use it as a dip to make the most of seasonal ingredients.
Yield
3 Servings
Ingredients
1 C broccoli florets
1/2 C fresh basil (packed)
1/3 C extra virgin olive oil
1/8 tsp ground black pepper
1 tsp lemon zest
2 Tbsp lemon juice
2 clv garlic
1/4 C grated Parmesan cheese
1/2 tsp sea salt
1 pasta (if desired)
Instructions
- Bring a medium pot of water to a boil and place a bowl of ice water nearby. Blanch the broccoli by placing the florets in boiling water for 30 seconds, then transfer them with a slotted spoon to 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.
Notes
- Can be made using a blender if a food processor is not available.
- Versatile use: works as a pasta sauce, sandwich spread, or dip; nuts/seeds can be swapped or omitted if needed.
Nutrition info per serving: Calories 193, Fat 3.6g, Sodium 383.5mg, Total sugars 0.7g, Fiber 0.8g, Protein 2.8g
Source
Recipe and photo courtesy of Love and Lemons: https://www.loveandlemons.com/broccoli-pesto/