Fiolaro broccoli pesto is creamy, excellent for dressing pasta or spreading on bruschetta as a vegan appetizer. It can be prepared raw with the tender sprouts called “fioi” (children) or with larger blanched leaves. The result of this easy and quick recipe is always guaranteed; its flavor will be slightly pungent with raw vegetables, while it will be sweet with cooked leaves.
SEASONALITY of Creazzo fiolaro broccoli – from November to March
(harvested after the first frosts it is sweeter and more tender)
RECIPES with fiolaro broccoli
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Winter
- Energy 74.80 (Kcal)
- Carbohydrates 0.91 (g) of which sugars 0.23 (g)
- Proteins 1.53 (g)
- Fat 7.35 (g) of which saturated 0.67 (g)of which unsaturated 0.00 (g)
- Fibers 0.85 (g)
- Sodium 98.30 (mg)
Indicative values for a portion of 1 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
Fiolaro Broccoli Pesto
- 2.1 oz Creazzo Fiolaro Broccoli (tender inner sprouts)
- 0.7 oz peeled almonds (or other nuts: walnuts, hazelnuts, pine nuts, pistachios)
- one-third clove garlic (optional)
- to taste salt (and chili pepper)
- 0.7 oz water
- 0.7 oz extra virgin olive oil (or more)
in substitution of nuts, you can use oil seeds, like sunflower or pumpkin seeds
Tools
- 1 Chopper
Fiolaro Broccoli Pesto
1. Clean the fiolaro broccoli, VIDEO here and wash it.
2. Chop the tender sprouts. If the leaves available are large, I recommend blanching them in a little hot water for about 3 minutes or for one minute in a pressure cooker.
3. In a mortar (or in a chopper mixer), first grind the almonds together with the garlic (without the core), salt, and optional chili pepper. Then add the fiolaro broccoli and a little water.
4. Pound (or chop) everything and pour in the extra virgin oil necessary to achieve a creamy consistency.
USAGE
Great as a paté on pizza, focaccia, or bruschetta.
Tasty in risotto, with cooked grains, and as a cream in lasagna.
Try adding a spoonful to hot minestrone before serving.
USE with pasta
Boil pasta in plenty of salted water, drain it, and dress it with fiolaro broccoli pesto diluted with some pasta cooking water and/or extra virgin olive oil.
Mix and serve.
Any nutritional yeast (for vegans), parmesan or pecorino should only be added before consumption to avoid ruining the taste.
STORAGE of fiolaro broccoli pesto
The pesto is stored in a closed container, topped with a thin layer of oil to prevent oxidation and mold formation.
– in the fridge for up to 5 days
– in the freezer for up to 6 months
