The broccoli pesto, definitely a winter condiment, easy and super tasty not only for dressing pasta. I also eat it on bread croutons or as a filling for éclairs or canapés, truly delicious, try it and if you like, send me a picture so I can post it on my page.
This broccoli pesto or broccoli cream is perfect (needless to say) for broccoli pasta. The grated cheese adds flavor, the walnuts (or pine nuts if you prefer) add crunchiness, and then a good extra virgin olive oil does the magic.
Below I leave you other ideas to prepare pesto always with different vegetables but also with some nuts, and then right after the photo, let’s discover how to prepare broccoli pesto!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Broccoli Pesto
- 1 broccoli
- 2 cloves garlic
- 1 oz grated Parmesan
- 1 oz Pecorino Romano (grated)
- 8 walnut halves (or 1 tbsp pine nuts)
- to taste salt
- to taste extra virgin olive oil
Tools for Broccoli Pesto
- 1 Blender handheld
- 1 Steamer Basket
- 1 Pot
Preparation of Broccoli Pesto
To prepare the broccoli pesto, start by washing and detaching the florets from the broccoli, peel the stalk with a potato peeler, and also cut the stem into pieces.
Steam everything for 10 minutes, then drain on a clean and dry towel.
Peel the garlic and place it in the blender cup along with half of the grated cheeses.
Roughly chop the walnuts (or pine nuts if preferred) with a knife and place them in the blender.
Once the cooked broccoli has dried a bit, place it in the blender cup and start blending in regular short bursts for a few seconds at a time. Gradually add the remaining grated cheese and a drizzle of extra virgin olive oil while blending.
Once you have a somewhat coarse cream, season with a bit of salt and taste for flavor. If you like it nice and thick, add a little extra virgin olive oil.
Otherwise, adjust accordingly and add more oil while blending… ENJOY YOUR MEAL
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How to Store Broccoli Pesto
Once the pesto is ready, you can use it immediately or seal it in an airtight jar, covering the surface with extra virgin olive oil. It can be stored for more than a week.
Other Recipes
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