Broccoli and almond pesto is one of the variations I love to prepare the most during autumn and winter. Along with spinach and almond pesto, it is one of my favorite sauces for pasta: delicate, nutritious, very easy to make, and able to win over the whole family.
Those who follow me know how much I love to experiment with pestos: from the fresh and fragrant lemon pesto to the more original pea pesto. I enjoy creating new versions, playing with seasonal ingredients, and every time I manage to bring something different to the table… but always delicious!
What do I like about pestos? The simplicity. It only takes a few minutes: put all the ingredients in the blender (or, if we want to follow tradition, in the mortar), blend… and you’re done. Change the vegetable, choose a different nut, maybe add a personal touch… and you always have a new, homemade, genuine, and flavorful sauce.
If today you’re looking for an idea to dress pasta, I recommend trying this broccoli pesto: a real treat in the colder months. Below you will find the complete recipe!
See you at the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 241.25 (Kcal)
- Carbohydrates 6.56 (g) of which sugars 1.46 (g)
- Proteins 8.19 (g)
- Fat 21.82 (g) of which saturated 4.62 (g)of which unsaturated 6.79 (g)
- Fibers 3.00 (g)
- Sodium 576.34 (mg)
Indicative values for a portion of 90 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
- 1 1/2 cups broccoli
- 1/3 cup almonds
- 1/2 cup grated Parmesan cheese (or pecorino)
- 3 1/3 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tbsp lemon juice
- to taste salt
- to taste pepper
Tools
- Small Pot
- Pan
- Colander
- Blender
Recipe: broccoli and almond pesto
Original, natural, irresistible!
Start by separating the florets from the stems and rinse them thoroughly to remove any impurities. Then place them in a small pot with salted boiling water and cook for 5-6 minutes or until tender. Drain and cool under cold water to stop the cooking and retain the bright green color.
In a non-stick pan, toast the almonds over medium heat for a few minutes.
Be careful not to burn them.
In a blender (or mortar), add the boiled broccoli, toasted almonds, garlic, grated Parmesan cheese, a pinch of salt, pepper, and lemon juice for freshness.
Start blending while gradually pouring in the extra virgin olive oil until the desired consistency is reached. If necessary, you can add a bit more or thin it out with the broccoli cooking water.
Perfect for dressing a bowl of pasta, spreading on crostini, or enriching a savory tart. A simple, quick, and flavorful recipe. A healthy and tasty alternative to traditional pesto, ideal for bringing something new to the table but with familiar flavors.
Storage and Tips
Storage: you can store broccoli and almond pesto in the fridge for 3-4 days, sealed well in a clean glass jar and covered with a drizzle of extra virgin olive oil to keep it fresh longer.
You can also freeze it in small containers: this way, you’ll always have ready-to-use portions. When using it, just let it thaw at room temperature or heat it directly in the pan with a tablespoon of pasta cooking water.
Tips: if you prefer a milder tasting pesto or want to avoid garlic for taste or digestibility reasons, you can simply omit it from the recipe. Broccoli pesto remains tasty thanks to the flavor of the toasted almonds and Parmesan, with the freshness of lemon balancing it all.
FAQ
Can I replace the almonds with other nuts?
Yes, hazelnuts, walnuts, or cashews can be excellent alternatives and will give a slightly different but still delicious flavor.
Can I replace Parmesan with another type of cheese?
Yes, you can use other aged cheeses like pecorino or grana padano, which will give the pesto a different but equally delicious flavor.
What is the difference between traditional pesto and this broccoli pesto?
Broccoli pesto is a lighter, more vegetable-based variant using broccoli and almonds instead of basil and pine nuts, but it maintains the creaminess and rich flavor typical of pesto.
