Broccoli Pesto: Simple and Tasty, Even with the Bimby!: Imagine a cool evening, after a walk in the park. You come home and prepare a warm dish for the family. Broccoli pesto is one of the perfect recipes to warm the heart and bring some comfort to every dish. Whether for a family dinner or a quick lunch during busy days, this pesto is always a winning choice.
Broccoli pesto reminds us of those special family moments, around the table, with steaming dishes that bring everyone together. A simple dish that embodies authentic flavors, perfect to prepare in advance to make every day warmer and more welcoming.
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- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
The ingredients of this pesto are simple but flavorful. Fresh broccoli, enriched with pine nuts, garlic, and anchovy, are combined with a touch of lemon and grated Parmesan to create a savory cream like no other.
- 9 oz broccoli (net of waste)
- 1 oz pine nuts
- 2 anchovy (fillets)
- 2 oz pine nuts
- 1 clove garlic
- 1 lemon zest (grated)
- 1.5 oz grated Parmesan
Tools
Steps
Preparing broccoli pesto is really quick and easy. With the Bimby, everything is even faster, but you can also do it without, with equally perfect results.
With Bimby:
Preparing the Broccoli: Wash and clean the broccoli, removing the stems. Place the florets in the Varoma.
Steaming: Pour 500 g of water into the bowl, close with the lid and place the Varoma. Steam for 20 minutes at 212°F at speed 1.
Cooling: Rinse the broccoli under cold water to maintain their color. Drain well and dry them.
Blending: Place the broccoli in the bowl along with the other ingredients and blend for 20 seconds at speed 7.
Use: The pesto is ready to season your pasta, spread on a sandwich, or add to pizza.Preparing the Broccoli: Wash and clean the broccoli, removing the stems. Boil the broccoli in salted water for 5-7 minutes, then drain and cool under cold water.
Blending: Combine the broccoli and other ingredients in a blender and blend until smooth.
Use: The pesto is ready to season pasta, sandwiches, or be used on pizza.
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Try this recipe now and share it with your loved ones! A dish so simple and full of flavor that it cannot be missed in your autumn kitchen. Get involved with the flavors of tradition!
Storage: You can store the pesto in an airtight container in the fridge for 2-3 days. If you wish to store it longer, freeze in small containers.
Notes: If you prefer a richer pesto, you can also add toasted walnuts or almonds. For a vegan version, replace Parmesan with nutritional yeast flakes.
Serving: This pesto is perfect for seasoning pasta, but also to be used as a topping on bruschetta, salads, or as a sauce to accompany grilled vegetables.
Broccoli Pesto: Simple and Tasty, Even with the Bimby!
FAQ (Questions and Answers)
Can I freeze broccoli pesto?
Yes, you can freeze broccoli pesto in airtight containers. Make sure to cover the surface with a drizzle of oil to maintain freshness. It can last up to 3 months in the freezer!
Can I use other ingredients instead of anchovies?
Certainly! If you prefer a vegetarian version, you can omit the anchovies or replace them with a pinch of salt or soy sauce to add a touch of flavor.
How can I store broccoli pesto?
You can store the pesto in airtight containers in the refrigerator. Make sure to cover the surface with a drizzle of oil to preserve its color and freshness. It lasts up to 6 days.
