As I’ll note in my soon-to-be published post on broccoli (part of the WTF, CSA? series), it’s one of those vegetables to which familiarity has bred some contempt. Ok, maybe not contempt, but a yawn or two. Broccoli again? Sigh. Guess we’ll steam it. Unless you have broccoli pesto. Huzzah!
Read about broccoli pesto’s benefits and uses, or jump straight to the recipe.
As is often the case, I came upon this recipe in my beloved Greene on Greens cookbook. Are you sick of hearing about it? Get over yourself, I’m all over that thing. Mr. Greene has a myriad of ways to have fun with broccoli—all of them quite legal, by the way. Given that Steve had come home with a haul of it PLUS a big batch of basil, I quickly seized on this creative way to deal with both.
The taste of broccoli pesto is not discernibly different from that of regular pesto. The biggest departure is the texture: slightly crumbly and chewy in a pleasant way. Where regular pesto is a simple sauce, broccoli pesto tastes and behaves more like a side dish. Naturally, the eater receives the greater benefit of eating raw broccoli, primarily increased fiber. Additionally, broccoli pesto registers slightly sweeter on the palate than its non-broc counterpart.
Broccoli Pesto: Uses
Just as with regular pesto, you can use broccoli pesto as your go-to summer pasta sauce. But don’t stop with durum/semolina/gluten-free noodles. Either pesto works quite beautifully on any grain or starch dish. I love it with gnocchi, or tossed with roasted veggies on top of polenta. Steve and I tasted a pesto-based dressing at K-Paul’s in New Orleans about 6 years ago; he still makes his version of the dressing today, mixing a dollop of pesto with olive oil and balsamic. Spread pesto on the bread of your choice and top with roasted peppers and mozzarella for a superb caprese sandwich. Or ditch the bread, and make a caprese salad. This 4th of July, I mixed broccoli pesto with mayo and Greek yogurt as the dressing for a potato salad. Mix a little into deviled eggs.
You get the idea, yes? Or, to be Italian for a moment, capiche? Well, then. Buon appetito!
Broccoli Pesto: The Recipe