Broccoli pesto is easy to prepare. As always, we try to disguise those vegetables that kids have a hard time eating. And how do I do it? I make pesto. And honestly, I’ll never understand why they eat it without complaint this way, I’ve lost all hope.

Here’s a collection of recipes where you’ll find pestos and sauces to season pasta.

PESTO AND SAUCES RECIPES FOR MAIN COURSES

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: to season 2.2 lbs of pasta
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients for Broccoli Pesto

9 oz broccoli florets
3 oz grated Parmesan
2.1 oz almonds
1.8 oz extra virgin olive oil
1 clove garlic (without the core)
1 pinch salt
2 cups water (for cooking with Thermomix)

Tools

1 Food Processor Thermomix TM31 – TM5 – TM6
1 Blender
1 Pot

Preparation of Broccoli Pesto

Take the broccoli and separate all the florets from the central stem. Weigh 250 grams and wash them under cold water. Now we can proceed to cooking.
You can cook the broccoli using the Thermomix. Put 500 grams of water in the bowl, insert the basket and place the weighed florets inside. Close with the lid and set for 20 minutes Varoma speed 1.
Or you can blanch in a pot for 5 minutes.
Once cooked, drain them and let them cool well.
Proceed using the Thermomix or a blender.
1 – Put the almonds, garlic, salt, and Parmesan in the bowl.
2 – Blend at speed 9 for 10 seconds. Scrape down with a spatula.
Do the same with the blender, chop the almonds, garlic, salt, and Parmesan until everything is very fine (see photo above).
3 – Then add the florets and the oil.
4 – Blend at speed 5 for 20 seconds.
With the blender, proceed as described above, obtaining a cream.
Our broccoli pesto is ready. We can use it immediately to season pasta or spread on a slice of bread.