Broccoli pesto: the recipe for a creamy and versatile winter pesto
Ingredients
Extra virgin olive oil
He broccoli pesto is a tasty and fragrant condiment, aalternative winter with the classic Genoese pesto. In this version, the broccoli florets will be lightly blanched and soaked in water and ice, to maintain a bright green color, then tossed with extra virgin olive oil, grated parmesan, pine nuts pine, almonds and fresh basil. The result is a scented cream and with an enveloping consistency which, thanks to the ingredients used, will also be very tasty and delicate at the same time.
Quick and easy to make, all you need is a kitchen mixer in which to mix everything and you’re done. Once ready, the broccoli pesto can be used to season a first course, such as spaghetti, basmati rice or couscous, to accompany a grilled fish fillet or to flavor boiled potatoes. You can also use it to garnish vol-au-vents, canapés and bruschetta to offer to your friends on the occasion of a delicious appetizer.
For an impeccable result, choose a few very fresh broccoli firm, then blanch them for a few minutes in boiling water. If the pesto turns out dry, you can adjust its consistency by adding more extra virgin olive oil or a drop of warm water. You can replace the almonds and pine nuts with walnut kernels or pistachios and, for an extra kick of flavor, combine 2-3 dried tomatoes or anchovy fillets in oil.
Find out how to prepare broccoli pesto by following the step-by-step procedure and tips. Also try the celery pesto and pistachio pesto. For more broccoli recipes, check out our delicious selection.
How to prepare broccoli pesto
Step 1
Step 1
Wash the broccoli and cut the florets 1.
Wash the broccoli and cut the florets 1.
2nd step
2nd step
Blanch them in lightly salted water for about 3 minutes 2.
Blanch them in lightly salted water for about 3 minutes 2.
Step 3
Step 3
School 3 and collect them in a bowl with ice water to keep the green alive.
School 3 and collect them in a bowl with ice water to keep the green alive.
Step 4
Step 4
Immediately remove them from the water and transfer them to absorbent paper to dry them. 4.
Immediately remove them from the water and transfer them to absorbent paper to dry them. 4.
Step 5
Step 5
Collect the clumps in a kitchen blender with the garlic 5and coarsely chop.
Collect the clumps in a kitchen blender with the garlic 5and coarsely chop.
Step 6
Step 6
Mix the almonds 6.
Mix the almonds 6.
Step 7
Step 7
Continue adding the pine nuts seven.
Continue adding the pine nuts seven.
Step 8
Step 8
Pour in the parmesan 8.
Pour in the parmesan 8.
Step 9
Step 9
Basil scent, washed and well dried 9.
Basil scent, washed and well dried 9.
Step 10
Step 10
Finally finish with the oil ten. Mix until you obtain a thick cream and season with salt.
Finally finish with the oil ten. Mix until you obtain a thick cream and season with salt.
Step 11
Step 11
The pesto is ready to eat. Transfer it to a bowl or jar and place it in the refrigerator until ready to use.
The pesto is ready to eat. Transfer it to a bowl or jar and place it in the refrigerator until ready to use.
storage
The broccoli pesto can be stored in the refrigerator, in a glass jar with a lid, for a A few days.
