Broccoli Pesto

Pesto is usually made with basil and pine nuts, but this time I felt like breaking the habit when I saw my leftover broccoli on the counter. Why not try a broccoli pesto? It should be just as good, and just as nourishing!

Instead of the traditional pine nuts, I went with pumpkin seeds toasted in a dry pan: a real boost of flavour that perfumes the pesto beautifully.

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What you need to make this broccoli pesto:

Broccoli — blanched for three minutes, it's the green base of the pesto; blanching sets its colour and softens its bitterness without turning it soft.
Grated Parmesan — it brings the salty, umami note classic to any pesto.
Pumpkin seeds — toasted dry, they stand in for the traditional pine nuts and perfume the mix beautifully.
Fresh basil — it keeps the herbal note typical of pesto, even without being the base.
Olive oil — it binds everything into a smooth paste.
Lemon juice — it adds brightness and keeps the pesto a vivid green.
Salt and pepper — to season to taste.

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Why this broccoli pesto must be on your menu!

It freezes really well: Make a big batch and always have some on hand.
A storage jar or ice cube trays work just fine.
It goes with everything: Toss it with pasta, spread it in a lunch sandwich, or serve it as a dip with drinks.
One jar, endless uses.
It gets kids eating vegetables: A great way to slip more broccoli onto the plate of a picky eater.
The flavour is mild, nothing like plain cooked broccoli.
Fast: Just twenty minutes, blanching and toasting the seeds included.
The food processor does almost all the work.

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Broccoli Pesto

A bright green pesto of blanched broccoli, Parmesan, basil and toasted pumpkin seeds.

Prep 15 min

Cook 5 min

Total time 20 min

Course: Sides Cuisine: Italian Keyword: Broccoli pesto Calories:

Ingredients

Servings: 8 servings

Instructions

In a non-stick pan, toast the pumpkin seeds for a few minutes, with no oil and covered, until golden.
Bring a pan of salted water to the boil and blanch the broccoli for about 3 minutes. Drain.
Put the broccoli, cheese, toasted pumpkin seeds and basil into the food processor. Start blending.
Add the oil while blending. To work everything in properly, do not hesitate to scrape the sides down with a spatula.
Add the lemon, salt and pepper. Blend.

Nutrition (per serving)

Tips

Cover the pan while the seeds toast: they jump.
Do not blanch beyond three minutes: past that, the broccoli loses its colour and its bite.
Scrape the sides of the processor down with a spatula as you go, or the pesto stays uneven.
To stop it oxidising, pour a thin film of oil over the surface of the pesto.
It can be frozen.

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