Description
This vibrant Broccoli Pesto recipe is a fresh and flavorful twist on the classic Italian sauce, combining blanched broccoli, aromatic basil, and tangy lemon for a nutrient-packed pasta topping. Ready in just 11 minutes, it’s a quick, healthy, and delicious option perfect for a weeknight meal, garnished with toasted pine nuts and optional red pepper flakes for a little kick.
Ingredients
Broccoli Pesto
- 1 heaping cup very small broccoli floret pieces
- ½ cup fresh basil or parsley
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
To Serve
- 8 ounces pasta, cooked al dente
- 2 tablespoons toasted pine nuts
- Red pepper flakes, to taste (optional)
- Additional Parmesan or Vegan Parmesan, for garnish
Instructions
- Blanch Broccoli: Bring a medium pot of water to a boil and prepare a bowl of ice water nearby. Add the broccoli florets to the boiling water and blanch for 30 seconds. Use a slotted spoon to transfer the broccoli immediately into the ice water to halt the cooking process. Drain thoroughly and pat dry with a clean towel.
- Make Pesto: Combine the blanched broccoli, fresh basil or parsley, extra-virgin olive oil, grated Parmesan cheese (or nutritional yeast), fresh lemon juice, lemon zest, garlic cloves, sea salt, and freshly ground black pepper in a food processor. Pulse the mixture until it forms a smooth but slightly textured pesto.
- Toss with Pasta and Serve: Mix the prepared pesto with cooked al dente pasta until well coated. Serve the pasta topped with toasted pine nuts, a sprinkling of red pepper flakes if desired, and additional Parmesan or vegan Parmesan cheese. Season further to taste and enjoy immediately.
Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast and vegan Parmesan.
- Blanching broccoli helps maintain its bright green color and fresh flavor in the pesto.
- Adjust garlic and lemon juice quantities to suit your taste preference.
- To toast pine nuts, simply place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- This pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
