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Broccoli Pesto
Pesto is a timeless recipe that’s so flexible. I always use 4 cups of plants, and here I’ve added in some blanched broccoli. It’s like hiding vegetables in plain sight. While it might not be the traditional version, this Broccoli Pesto is packed with those flavors that everyone loves – garlic, herbs and a little kick from a pinch of red pepper flakes. This is a nutrient-packed version of my favorite sauce that uses the power of broccoli to help you add more vegetables into your day without compromising on flavor. This is a great recipe to make and stir into pasta, smear on toast or toss with roasted vegetables to add an extra hit of freshness and bite.
Ingredients
Instructions
- Step 1
Bring a pot of water to a boil and drop in broccoli to cook for 60 to 90 seconds.
- Step 2
Drain and rinse with cold water to stop the broccoli from cooking any further.
- Step 3
Add broccoli florets, basil, garlic, slivered almonds and zest and juice of a lemon to the bowl of a food processor. Run on low for 45 seconds, stopping to scrape down the sides as needed.
- Step 4
Add in parmesan cheese (if using), salt, pepper and red pepper flakes. Run on low while drizzling olive oil into the top of the food processor until desired consistency is reached.
- Step 5
Taste, adjust seasonings and serve immediately. Store any leftovers in an air-tight container in the refrigerator for up to a few days.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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