Broccoli pesto

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Pesto di broccoli

5 from 3 ratings
A delicious pesto with fresh broccoli!
Difficulty: easy
Cost: low
Calories: 307kcal
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Difficulty: easy
Cost: low
Calories: 307kcal
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Amount
4
servings

Ingredients list

  • 300 g broccoli
  • 10 g basil
  • 30 g pine nuts
  • 10 almonds peeled
  • 40 g parmesan cheese grated
  • 80 g olive oil extra virgin
  • salt to taste

Directions

  • First, bring a large pot of water to a boil and prepare a large bowl of ice cubes and water.
  • Meanwhile, wash the broccoli and separate the florets from the stem.
  • Then add to the boiling water and blanch for 5 minutes. Then drain and put in the ice water.
  • Once the broccoli has cooled, remove from the ice water, drain well and place in the blender. Now also add basil, peeled almonds, pine nuts, grated parmesan and half of the olive oil.
  • Now blend all the ingredients thoroughly, gradually pouring in the remaining olive oil until you have a creamy pesto.
  • The pesto can now be used with any type of pasta.
    Buon appetito!

My tip

Put the pesto in a small jar and seal with a layer of olive oil. Then it will keep in the refrigerator for up to 3 days.
Calories: 307kcal (15%)Carbohydrates: 7g (2%)Protein: 7g (14%)Fat: 29g (45%)Saturated fatty acids: 5g (25%)Cholesterol: 7mg (2%)

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