Broccoli and almond pesto, a tasty recipe to make a delicious winter pesto like the Tuscan black kale pesto, ideal on pasta, on pizza and on bruschetta. If you are looking for a creative broccoli recipe or an original winter first course different from the usual, you must try the broccoli and almond pesto. Broccoli pesto is a flavorful cream, very easy to make, a vegetarian recipe ideal to dress a healthy and tasty pasta dish. To make the broccoli pesto you need just a few ingredients and you can make a walnut version by substituting the same amount of walnuts for the almonds (broccoli and walnut pesto), with equally extraordinary results. If you want a lighter broccoli pesto, just replace almost all the oil with the broccoli cooking water. Broccoli pesto is also ideal to get kids to eat broccoli with pasta, they will surely love it this way! Let’s go to the kitchen, the recipe is waiting for us; before you rush to the stove, remember that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: about 1 lb 2 oz (500 g) pasta
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients to make broccoli and almond pesto
- 5 1/2 cups (chopped florets) — about 1 lb 2 oz / 500 g broccoli
- 3/4 cup grated (about 3 oz / 80 g) Parmesan cheese (or Grana Padano)
- 1/2 cup (about 2.5 oz / 70 g) almonds (or walnuts)
- 1/4 cup (about 4 tbsp / 60 g) extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Pot
- Slotted spoon
- Bowl
- Blender
Steps to make broccoli and almond pesto
To make the broccoli and almond pesto, start by bringing a pot full of water to a boil. Then separate the broccoli florets from each other, rinse them, drain them and drop them into the boiling water. Blanch everything for about 7–8 minutes; the broccoli should be al dente, still a vivid green and not mushy. Drain them, collect them in a bowl and let them cool — I suggest placing them on the windowsill so they cool quickly, or plunging them into ice water to keep a bright green color.
Put the broccoli, grated cheese, pepper, toasted almonds, salt and oil into the blender jar; you can add more oil than indicated or add some broccoli cooking water for a lighter pesto. Blend until you obtain a creamy texture.
The broccoli pesto is ready to serve. Any leftover should be stored in the fridge for up to 3 days in an airtight container, or portioned and frozen.
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