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Broccoli Pesto – From Jessica of Big Delicious Life
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Add a vibrant and nutritional punch to your pesto by adding broccoli with this Broccoli Pesto recipe by Jessica of Big Delicious Life. Lightly steamed broccoli florets are whizzed together with fresh basil, garlic, walnuts, parmesan and lots of olive oil to give this traditional condiment and pasta sauce a fun twist. Stir gobs of it into pasta, slather it on sandwiches, dollop it on pizza or swirl it into your soup – the pesto possibilities are endless.
From Jessica
Broccoli is my favorite vegetable. This versatile cruciferous veggie is packed with vitamins and minerals and can be prepared in so many different ways. Enjoy it raw, steamed, roasted, fried, grilled. You can toss it into pasta, stir fries, salads, soups or top your pizza or blend it up in a sauce to sneak in some extra veggies. I don’t believe people who claim to not like broccoli – they just haven’t found exactly HOW they like it yet. However you like it, broccoli is always there for you. It’s easy to find, economical and always in season. Hope you love this recipe for Broccoli Pesto as much as I do!
California is the top broccoli producing region in the nation
California’s cool, sunny coastal regions provide the perfect conditions for broccoli to thrive year round. The state produces over 90% of the nation’s broccoli supply!
Whether you’re buying fresh or frozen, a whole head or a bag of florets, always check the labels for that California grown seal. California’s agriculture research system combines real-world farming and production practices with university researchers to improve yields, maximize natural resources and implement sustainable methods that are then utilized throughout the world. The state also has some of the highest agricultural worker pay, standards and protections in the U.S. and the world.
With this broccoli pesto recipe, not only are you doing something good for your health, by choosing California grown produce, you’re doing something good for our communities and our planet.
Check out these recipes featuring California Grown goods by Big Delicious Life
Jessica’s goal is to share simple, plant forward, seasonal dishes that inspire people to get in the kitchen and create. She’s known for her “sneaky vegetable” recipes and she’s always finding ways to incorporate more California-grown veggies into every meal.
About Jessica Lawson
Jessica’s culinary journey started as a little kid when her grandmother would let her pull up a chair to the counter to see what she was making. She would watch in awe as she combined ingredients, never looking at a recipe to create magic. She found it so fascinating. As Jessica got older and went off on her own, cooking became her art and her creative release.
Throughout her career, she’s worked in consulting, media, education and been a nonprofit founder. Jessica is also a trained health and wellness coach, who is all about food freedom and eating what makes you feel good in your body. Visit her blog, Big Delicious Life for more recipe inspo!
Broccoli Pesto
Equipment
- food processor
Ingredients
- 2 cups lightly steamed broccoli florets about 8oz
- 1 cup fresh basil leaves
- 1-2 cloves fresh garlic minced
- Juice of half a lemon
- ¼ cup walnuts
- ½ cup finely grated Parmigiano Reggiano
- ¾ cup olive oil
- 1 teaspoon salt
Instructions
- Add minced garlic, salt and lemon juice to a small bowl and let stand for 5-10 minutes while gathering the rest of the ingredients.
- Add lightly steamed broccoli florets, basil leaves, walnuts, cheese and garlic lemon juice mixture to the bowl of a food processor. Pulse until everything is combined and the texture is still a little bit coarse.
- While the food processor is running, stream in the olive oil until everything is combined.
- Taste and adjust seasoning with salt. For looser pesto, add more olive oil.