Broccoli Pesto
Craving something fresh and vibrant? Broccoli Pesto brings together the earthy goodness of broccoli and aromatic herbs into a luscious sauce. Perfect for pasta, sandwiches, or as a dip, this easy weeknight dinner is sure to impress. Make it tonight!
Equipment
- Large Pot
- Food Processor
- Grater
Ingredients
- 1 cup broccoli floret pieces
- ½ cup basil or parsley
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic
- ½ teaspoon sea salt
- freshly ground black pepper
- 8 ounces cooked pasta cooked al dente
- 2 tablespoons toasted pine nuts
- red pepper flakes to taste
- additional Parmesan 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.
Notes
If you have leftovers, store the pesto in a jar with a thin layer of olive oil on top to prevent oxidation. It should last for about one week in the fridge.