Broccoli Pesto
Pesto is a timeless recipe that’s so flexible, starting with a base of about 4 cups of almost any plant. This Broccoli Pesto is a surprising twist on the classic, using blanched broccoli as the plant component. Toss this with pasta or roasted vegetables to add more green to your plate.
Servings: 6
Ingredients
- 3 cups broccoli florets
- 1 cup basil leaves
- 2 cloves garlic
- ⅓ cup slivered almonds
- ½ lemon zested and juiced
- ¼ cup parmesan cheese
- ½ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon 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.