This broccoli pesto is one of the most versatile pesto sauce recipes you will ever use.
You can make up a big batch of this broccoli pesto at the beginning of the week, and use it for everything from a quick toss with pasta to a topping for bruschetta, a base for homemade pizza, or a spread to dress up a plain turkey sandwich.
Full of fresh flavors, this pesto recipe is quick and easy, too. You can make the whole thing in less than 15 minutes.
If you have time, toast the pine nuts in advance. Simply toss them into a small, dry skillet (nonstick works best for this), and toast over medium heat, shaking occasionally. Watch carefully to make sure the pine nuts don't burn.
If you like this pesto recipe, be sure to try these pesto recipes, too: spinach pesto, radish basil pesto, bruschetta with pesto and tomatoes, and shrimp and pesto pizza. Or simply toss this broccoli pesto with some hot spinach fettuccine, fresh grilled mushrooms and a splash of half and half for a rich, yet healthy meal any time.
Broccoli Pesto Recipe
Ingredients
- 2 cups fresh broccoli florets
- 1/2 cup fresh parsley
- 3-4 cloves garlic
- 1/4 cup pine nuts (toasted, if you have time)
- 1/4 cup shredded fresh Parmigiano Reggiano cheese
- 2 Tbsp. part-skim ricotta cheese
- 2-4 Tbsp. extra virgin olive oil
Directions
- Fill a medium saucepan three-quarters of the way full with water. Bring to a boil over medium high heat.
- Add the broccoli and cook for 3 minutes or just until slightly tender, but still with a bit of snap.
- Drain and immediately immerse the broccoli in ice cold water to retain the bright green color.
- Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade.
- Add parsley, garlic, pine nuts, Parmigiano-Reggiano, and ricotta cheese. Pulse 6-8 times, until the mixture forms a chunky paste. Do not puree!
- Pulse again, drizzling in a few tablespoons of olive oil at a time. When the mixture reaches the desired consistency, stop and serve immediately, or store in an airtight container in the refrigerator for up to one week.
*Note: You may not need to use all of the olive oil in this pesto recipe.
Makes about 2 cups of pesto.
Per 1/4 cup serving: 97 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 55 mg sodium, 2 g carbohydrate, 0 g fiber, 3 g protein, 18% vitamin A, 37% vitamin C, 6% calcium, 4% iron
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