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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 254 kcal per serving

Ingredients

3 cups - broccoli florets
1 cup - basil leaves
2 cloves - garlic
⅓ cup - almonds
½ - lemon
¼ cup - parmesan cheese
½ cup - olive oil
½ tsp - kosher salt
¼ tsp - black pepper
pinch - red pepper flakes

Instructions

Bring a pot of water to a boil and drop in broccoli to cook for 60 to 90 seconds.
Drain and rinse with cold water to stop the broccoli from cooking any further.
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.
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.
Taste, adjust seasonings and serve immediately. Store any leftovers in an air-tight container in the refrigerator for up to a few days.

Nutrition