Teresa's Recipes
Broccoli and Almond Pesto
Elevate your dining experience with this vibrant Broccoli and Almond Pesto, a delightful twist on the traditional Italian sauce. This green beauty is packed with tender broccoli florets, the nutty crunch of toasted almonds, aromatic garlic, and rich Parmesan cheese, creating a symphony of flavors that dance on your palate. Perfect as a topping for your favorite pasta, a spread on crusty artisan bread, or a dip for fresh garden veggies, this pesto isn't just a visual feast; it’s a wholesome delight that brings nutrition and taste together. Historically, pesto originated from Genoa, Italy, where basil was the star. This variation pays homage to that classic while highlighting the health benefits of broccoli, making it a modern staple in any kitchen.
Ingredients
- 2 cups, fresh Broccoli florets
- 1/2 cup Toasted almonds
- 2 cloves, minced Garlic
- 1/2 cup, grated Parmesan cheese
- 1/3 cup Olive oil
- 2 tablespoons, freshly squeezed Lemon juice
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, freshly ground, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Sauce/Dip
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Calories: 250
- Fat: 20g
- Carbs: 10g
- Protein: 8g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking process and retain their vibrant color. Once cooled, drain again and set aside.
- In a food processor, combine the toasted almonds, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
- Drizzle in the olive oil and lemon juice while the food processor is running. Continue to blend until the mixture is smooth but still has some texture.
- Add the cooled broccoli to the food processor, pulsing until the desired consistency is reached. For a chunkier pesto, pulse fewer times.
- Taste the pesto and adjust the seasoning, adding more salt, pepper, or lemon juice according to your preference.
- Serve the broccoli and almond pesto immediately with your choice of pasta, as a spread on crusty bread, or as a dip for fresh vegetables. Enjoy!
Tips
- For a vegan version, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Feel free to experiment with other nuts, such as walnuts or pine nuts, if you prefer different flavor profiles.
- Store leftovers in an airtight container in the refrigerator for up to a week. To preserve the bright green color, drizzle a thin layer of olive oil on top.