Broccoli Pesto
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 it into pasta, slather it on sandwiches, dollop it on pizza or swirl it into your soup - the pesto possibilities are endless.
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.
Nutrition
Serving: 0.5cupsCalories: 630kcalCarbohydrates: 6gProtein: 9gFat: 65gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 42gCholesterol: 11mgSodium: 1064mgPotassium: 278mgFiber: 2gSugar: 1gVitamin A: 932IUVitamin C: 56mgCalcium: 252mgIron: 1mg
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