Broccoli and Almond Cream, creamy, tasty, and perfect for any dish, this recipe is a delicious alternative to traditional dressings.
Creamy, flavorful, and easy to prepare, it’s ideal for dressing pasta, spreading on crostini, or accompanying main dishes. Thanks to the combination of broccoli, almonds, and pecorino romano, this cream combines taste and lightness in an irresistible mix.
Besides being delicious, the broccoli and almond cream is also a nutritious choice: broccoli are rich in fiber and vitamins, almonds provide good fats and minerals, and pecorino romano adds a enveloping savoriness. Perfect for those who want to bring a healthy dish to the table without sacrificing taste!
You can use it to dress pasta, rice, or gnocchi, spread it on bruschetta and crostini, or pair it with fish and white meat for a touch of originality. Prepare it in advance and store it in the refrigerator to always have a quick and tasty condiment available.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
Other sauce and dressing recipes that you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 222.43 (Kcal)
- Carbohydrates 6.22 (g) of which sugars 1.75 (g)
- Proteins 6.63 (g)
- Fat 19.90 (g) of which saturated 3.09 (g)of which unsaturated 0.20 (g)
- Fibers 2.99 (g)
- Sodium 618.65 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Broccoli and Almond Cream
- 10.5 oz broccoli
- 1/3 cup blanched almonds
- 10 fillets anchovies in oil
- 4 tbsp pecorino romano
- 1/4 cup extra virgin olive oil
- to taste salt
- 1 tsp garlic powder
Tools
- Food Scale
- Pot
- Blender
Recipe for Broccoli and Almond Cream
Start preparing the broccoli and almond cream by soaking the almonds in water for 4-5 hours or boiling them for 10 minutes.
Wash and clean the broccoli, we will only need the florets. Cook them in boiling water or steam for 15-20 minutes.
Drain them and let them cool slightly.
With the stems, you can make pasta with broccoli and bacon cream.
Drain the almonds and put them in the blender with the broccoli.
Add the anchovy fillets, and the grated pecorino romano.
Continue with the garlic powder – alternatively a clove of garlic with the core removed – and the extra virgin olive oil.
Blend until you get a smooth and fairly thick cream.
Taste and if necessary adjust the salt.
Transfer the broccoli and almond cream into a small bowl and add a drizzle of oil.
Enjoy it alone with toasted bread or use it to create many different recipes.
Broccoli and Almond Cream
Check this section to clear your doubts, if you do not find the answer to your question comment or write to me using the form below.
Try also the arugula and almond pesto.
Can I prepare broccoli and almond cream in advance?
Yes! You can prepare it in advance and store it in a hermetically sealed glass jar in the refrigerator for 3-4 days. Before using, mix well and, if necessary, add a drizzle of oil to restore creaminess.
Can I freeze broccoli and almond cream?
Yes, you can freeze it! I recommend dividing it into small portions (for example, in jars or ice cube trays) and storing it in the freezer for up to 3 months. To use it, let it thaw in the refrigerator and mix well before serving.
Can I substitute pecorino romano?
If you want a milder flavor, you can substitute pecorino with parmesan. For a vegan version (also eliminating the anchovies), you can use a plant-based alternative such as nutritional yeast or a cashew cream.
Can I use unpeeled almonds?
Yes, but blanched almonds make the cream smoother and more homogeneous. If you use almonds with the skin, consider blanching them for a few minutes and removing the skin for a smoother texture.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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