Broccoli Pesto

Pesto or pesto alla genovese is a traditional Italian sauce that hails from the city of Genoa. Mine usually isnt but just in case.

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It will become a family favorite Broccoli is one of those foods that people either love or hate.

Broccoli pesto. Lots of useful substitutions in the ingredients section. Cook until the broccoli begins to soften about 10 minutes. Drain the broccoli and save some of the water which can be used to thin out the pesto if necessary.

However I think even our broccoli hater would like broccoli leaves. The majority of our family is in the love category but we do have one hold out who maintains an anti-broccoli platform. Broccoli Pesto Pasta Recipe To serve with pasta toss with 1 pound of pasta prepared according to the package directions.

Taste and season with salt and freshly ground black pepper. Once you taste it youll want to eat it straight with a spoon but its also delicious on pasta sandwiches and more. Ive included vegan and vegetarian variations here and tips on how you can make broccoli pesto without basil or without pine nuts.

Place the broccoli in a food processor bowl add the basil Parmesan garlic olive oil and lemon juice and pulse until just blended. Drizzle the pesto over the broccoli and gently toss. A super simple Paleo Pesto that is packed with broccoli and spinach.

When the pasta is done scoop out a cup of that liquid gold aka pasta water and add it slowly to the pesto as you blend it a bit more. Separate broccoli stalk from florets and finely chop florets. How to store Broccoli Pesto.

Let the broccoli steam for 2-5 minutes or until fork tender and bright green. Trim woody end of stalk then peel and finely chop. Cook the broccoli add just enough water to a saucepan to cover the bottom add the broccoli and cover the pot.

Add the broccoli basil and walnuts to the food processor. Meanwhile bring a smaller pan of salted water to the boil add the broccoli and boil for 4 minutes. Blend the broccoli basil garlic pine nuts extra virgin olive oil salt and parmigiano reggiano until its nice and smooth.

In the bowl of a food processor combine broccoli basil and oil and pulse until combined. Toss the pasta with the broccoli pesto and dig in. In a small bowl combine pesto with olive oil.

It will last for about a week this way. Arrange the broccoli on a platter and dust with grated parmesan or percorino cheese. Cook stalk in a large pot of boiling salted water until bright green about 3.

Pesto is a great make-ahead sauce for meals throughout the week. Remove from heat and drain in a colander. Once youve blended up some homemade pesto store it in an airtight container or mason jar in the fridge until youre ready to use it.

Simple 15 minute pesto. Its traditionally made with basil pine nuts garlic salt parmesan cheese and olive oil. Make this simple broccoli leaf pesto.

Store in an airtight container up to 1. Lightly mash the broccoli with a potato masher or fork. Ok I am just going to throw this out there I LOVE PESTO.

Add Parmesan almonds garlic and salt and blend until combined. Broccoli pesto is a delicious pesto variation made without nuts. Drain the broccoli and return it to the pan.

More recipes you might like. This is a really convenient recipe and comes together in no time so its perfect for a quick weeknight meal. Place the broccoli in a large mixing bowl.

How is broccoli pesto different than regular pesto. Broccoli pesto keeps all of the traditional ingredients and adds you guessed it fresh broccoli to the mix. Tip the pasta into a large pan of boiling salted water and cook according to pack instructions.

This pesto is Whole30 Vegan and GrainGluten Free. It takes less then 10 minutes and is a great condiment that goes with everything. Reserve 12-1 cup of the cooking liquid and add it to the pasta when tossing with the pesto if it seems a little dry.

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