Blended broccoli pesto with almonds and pine nuts is a very tasty cream for seasoning various pasta shapes, but also great for filling canapés, bruschetta, vol-au-vent, and savory pies.
It is a creamy winter sauce alternative to the summer Genoese pesto and can be prepared with various types of broccoli; I used small Calabrian ones.
The recipe is very simple: just blanch or steam the florets and small tender leaves, then blend everything together with the other ingredients.
The pesto is also excellent in large quantities for seasoning lasagna or baked pasta, or to store in the freezer and use when needed.
Follow me in the preparation!
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Broccoli Pesto
- 10 oz broccoli
- 1/3 cup grated Parmesan cheese
- 2 tbsp pine nuts
- 2 tbsp almonds
- Half clove garlic
- 4 leaves basil
- 1/3 cup olive oil
- to taste salt
Tools
- 1 Pot
- 1 Stove
- 1 Immersion Blender
Preparation for Blended Broccoli Pesto with Almonds and Pine Nuts
To prepare the pesto, start by cleaning the broccoli.
Separate the broccoli florets from the leaves; you can also use the smaller tender leaves. Wash thoroughly under running water, then make a cross incision in the stem of the floret.
Cook the florets with the stem downwards in a pot with water and salt, or steam them for about 5-8 minutes, depending on the size of the floret; they should be crunchy.
Drain and let the broccoli cool. If you want to maintain the bright green color, immerse them in a bowl of cold water and ice for a few minutes.
Drain well and then transfer the vegetables to the immersion blender cup, add the garlic, basil, preferably peeled almonds, pine nuts, cheese, a pinch of salt, and blend, gradually adding the oil.
When you have obtained a smooth and soft cream, transfer it to a bowl, cover it with plastic wrap, and put it in the refrigerator until it’s time to use it.
Tips and Variations
To make the pesto even richer and tastier, you can add some anchovy fillets in oil, and if you love spicy flavors, even some chili pepper.
To make the pesto creamier, adding an avocado works great too.
For a delicious and inviting pasta dish, also add diced smoked bacon or some fried bread crumbs.
Storage
The pesto keeps for about 2 days in the fridge when sealed in a jar. You can always freeze it in portions and use it as needed.
(FAQs)
Can I use Pecorino cheese?
If you love stronger and bolder flavors, you can replace the Parmesan with Pecorino.
Can I add walnuts?
Yes, you can certainly replace the almonds with walnuts or enrich the pesto by adding both.
Can I freeze the pesto?
Yes, store it in jars or closed containers in portions and then place them in the freezer.
This article contains affiliate links.
