Best Broccoli Pesto
With just 6 ingredients and in 25 minutes, this easy broccoli pesto recipe is about to be your new secret weapon for dinner time!
Servings: 6 servings (about 3 cups total)
Equipment
- Food processor
Ingredients
- 3 bunches broccolini (baby broccoli) not regular broccoli
- ½ cup finely chopped walnuts
- ½ cup finely grated Parmigiano-Reggiano or Pecorino Romano
- ½ cup extra virgin olive oil
- 3 large garlic cloves peeled
- Red pepper flakes to taste
- Salt to taste
Instructions
- Blanch broccolini 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, red pepper flakes, and salt. Pulse until almost smooth.
- 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 a splash more olive oil to loosen, if needed. Enjoy!
Notes
- Pesto keeps in fridge for up to 4 days. Heat gently on stove or in the microwave if desired, and add olive oil to rejuvenate.
- Don't use regular broccoli that gets too mushy and water-logged when cooked!
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 8g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 166mg | Potassium: 57mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1567IU | Vitamin C: 79mg | Calcium: 171mg | Iron: 1mg