broccoli pesto

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.

broccoli-pesto-ingredients

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

Like this post? Subscribe to our mailing list to get every recipe, every new post in the WTF, CSA? series, AND free downloads as they become available (spoiler: cookbook coming soon!).


Broccoli Pesto: The Recipe

 

Print Recipe
Broccoli Pesto
This alternative to traditional pesto incorporates the benefits of raw broccoli—fiber, plenty of vitamins—and a slightly sweeter taste into the classic Italian sauce.
broccoli pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Servings
cups
Prep Time 10 minutes
Servings
cups
broccoli pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place ingredients in food processor or blender through pepper in order; i.e., broccoli florets on the bottom, basil next, garlic, etc. Pulse until fairly smooth. Add oil through the tube in a thin stream. Remove from processor to a bowl. Stir in Parmesan.
  2. Note: If you use shaved Parmesan cheese, add it to the processor or blender prior to adding the oil.
Recipe Notes

Adapted from a recipe by Bert Greene, Greene on Greens, 1984.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *