The quick broccoli pesto recipe is the perfect solution if you are looking for an original alternative to classic Genoese pesto. A silky cream with a delicate flavor, ideal for those who want to serve a nutritious main course without sacrificing taste. It’s prepared in a few minutes and is the perfect trick to make even the most skeptical appreciate this vegetable!
Whether you want to dress up some sautéed orecchiette or spread it on crunchy crostini for a different kind of appetizer, this recipe will become your favorite “dinner-saver” of the season. Few simple ingredients, a mixer, and you’re done: the scent of well-being is served.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Quick Broccoli Pesto Recipe
- 8.8 oz broccoli (cleaned florets)
- 1 oz walnut kernels
- 3 tbsps grated parmesan (about 1 oz)
- 3 tbsps extra virgin olive oil
- 1/2 clove garlic (without the inner germ)
- to taste salt (and pepper)
- 3 tbsps water (from broccoli cooking)
Tools for Ingredients in Quick Broccoli Pesto Recipe
- Mixer
- Blender
Steps for Quick Broccoli Pesto Recipe
Think cooking isn’t for you or you don’t have much time to spend in the kitchen? No worries! This recipe is designed for those who want maximum results with minimal effort.
It’s the ideal solution for those who want to prepare a healthy, creamy, and tasty dish without complications. Let’s see how to do it together, step by step!
Cleaning and Cooking the Broccoli: Start by washing the broccoli florets. Bring a pot of salted water to a boil and blanch the broccoli for about 5-7 minutes. They should be tender but not mushy.
The secret to color: drain them and immediately run under cold running water to stop cooking and keep the bright green color.
Toasting the Walnuts (Optional but Recommended): for a stronger flavor, lightly toast the walnut kernels in a non-stick pan for 2 minutes. This step will release the essential oils of the nuts.
The Mix: in a mixer or blender, place the well-drained broccoli, walnuts, grated parmesan, and the half clove of garlic. Start pulsing to avoid heating the blades.
Emulsion with Oil and Water: while the mixer is running, slowly pour in the extra virgin olive oil. Then add about 30-40 g of cooking water (about half a ladle) to make the pesto fluid and creamy.
Balancing the Taste: Taste and adjust for salt and pepper. Blend one last time until you have a smooth and homogeneous consistency.
Seasoning: Cook the pasta in the broccoli water (to recover all the vitamins!). Once ready, toss it in a bowl with the pesto, adding another spoonful of cooking water if necessary to mix everything well.
This pesto is also excellent as a base for bruschetta or to accompany second courses of fish or fresh cheeses.
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Storage and Tips
How to Store Broccoli Pesto
In the Refrigerator: place it in a clean glass jar. The golden trick is to level the surface and cover it with a thin layer of EVO oil: this creates a barrier against air and prevents the pesto from darkening. It stays perfect for 2-3 days.
In the Freezer: it’s a very convenient solution! You can use ice cube trays to create single servings. Once the cubes are frozen, place them in a freezer bag. It keeps for up to 3 months.
TIPS
Never Heat It: just like Genoese pesto, this sauce should never be cooked or sautéed over high heat, otherwise the broccoli loses its fresh flavor and the cheese becomes stringy in an unpleasant way. Pour it into a large bowl and just temper it with a little pasta cooking water.
The Crunchy Touch: when serving the pasta, set aside some coarsely chopped walnuts to add on top at the end. The contrast between the creamy sauce and the crunchy walnut is out of this world!
Gourmet Variant: If you want a more decisive note, you can add a couple of anchovy fillets in oil to the mixer
