Garlicky Broccolini Pesto

How about a new and equally delicious take on a classic?

Broccolini adds a new dimension to pesto. Broccolini is a slightly milder, sweeter, drier and coarser version of broccoli.

Although I LOVE basil pesto, this pesto is such a cool change of pace. Also, you’re getting your veggies in without eating a pile of broccoli! WOOHOO!

Mix this pesto into pasta, use as a bruschetta topping, or spoon on top of chicken or fish!

 

 

 

Makes: ~3 cups of pesto

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 25 minutes

The Ingredients

3 bunches broccolini

½ cup finely chopped walnuts

½ cup finely grated Parmigiano-Reggiano or pecorino

~½ cup extra virgin olive oil

¼ teaspoon red pepper flakes

2 large garlic cloves, peeled

 

 

 

The Steps

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.

In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes.

Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto.

Add extra olive oil to loosen, if needed.

Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Tip: Keeps in fridge for up to 5 days. Heat on stove or in microwave, and add olive oil to rejuvenate.

 

 

 

The Steps with Pictures

Blanch broccoli in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.

In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes.

Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto.

Add extra olive oil to loosen, if needed.

Serve tossed with al dente pasta, as a bruschetta topping, or as part of an antipasto plate!

Tip: Keeps in fridge for up to 5 days. Heat on stove or in microwave, and add olive oil to rejuvenate.

 

close

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our privacy policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published.


Looking for Something?