Broccoli Pesto
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound broccoli florets
- 2garlic cloves, peeled, green shoots removed
- 1cup basil leaves, tightly packed
- ⅓cup extra virgin olive oil
- Salt
- freshly ground pepper to taste
- 1½ to 2ounces (⅓ to ½ cup) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan, to taste
Nutritional analysis per serving (2.5 servings)
364 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 353 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the broccoli for 6 minutes, until very tender but still bright. Remove from the heat, rinse and drain on paper towels.
- Step 2
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the broccoli and the basil to the machine and turn on. When contents are finely chopped, stop the machine and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended.
- Step 3
Transfer to a bowl and serve as a dip, spread or sauce with pasta. If serving with pasta, this amount will be plenty for a pound of pasta. Thin out with ¼ to ½ cup of the pasta cooking water before tossing with the pasta.
- Advance preparation: You can make this a day ahead, but the garlic will become more pungent. The pesto will retain its nice color.
Private Notes
Comments
I have made this many times. I usually make a double batch, and reduce the garlic to 1 clove per double batch. I add the juice and zest of 1 lemon as well. This last time I cooked the broccoli in the microwave instead of steaming it, which worked just fine and made the process slightly quicker.
I made this tonight with the addition of 1/2c cashews. It was very well received by one husband, one teenager, and one 10-year-old.
Nice recipe for homemade winter pesto. If you don't have basil, you can use parsley. Good on pasta and not too garlicky in my opinion.
I used mostly peeled broccoli stems with just a couple florets and it was delicious! Took some suggestions and added miso and nutritional yeast in place of parm, and added a handful of toasted walnuts. Storing in the freezer.
I’ve made this many times. I usually add toasted walnuts, parsley and some mint along with the basil. My two year old loves “green noodles”, as for the garlic, I love it! I usually blanch frozen organic broccoli in the salted water I have going for pasta. It’s a fast satisfying dinner, love it
Blanching in the past water is a genius idea! Thanks!
I have made this several times. Delish! I add roasted pine nuts or other nuts or seeds and used some of the steaming water and less oil. since supermarket garlic is so strong I roast garlic and freeze the cloves for almost all uses so the garlic is not an issue for me. Lots of other methods to reduce bitterness but keep the flavor of the garlic. Freeze pesto in large ice cube trays and pull out as needed. I need to remember lemon because I do think that will provide even better balance.
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