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Broccoli Pesto

Broccoli Pesto - Switch up your normal pesto routine by giving this lovely broccoli pesto a try. From www.bobbiskozykitchen.com
Oh my goodness! Has summer hit you yet?
It is not super hot here, I mean last year at this time it was 20 degrees hotter 
But this year it is muggy as all get out!  I honestly think I would rather it be 90 degrees, than 70-ish with what feels like 100% humidity. Even with the fan on polar vortex, pointed directly at my face, I still wake up in a puddle 

Needless to say, cooking, or eating, hot heavy foods is not something on my list of what I want to do today.
Pesto is always a great alternative to putting together a light meal. Even over pasta, it doesn’t feel heavy and you don’t have to heat  up your kitchen.
However, one can only eat so much pesto, and with someone here (uuhhhh hello Kevin) that isn’t a huge pesto lover (I know right? How do you not like pesto?), I have to come up with twists on the traditional basil pesto.
Oh, don’t get me wrong, I have come up with quite a few already Sun-Dried Tomato PestoGreen Chile Pesto, and Garlic Scape Pesto, but I was craving something a bit thicker. Plus I have been looking for ways to amp up the veggie consumption.
I started thinking about what green vegetable I would like to give a whirl, and even though asparagus is my fave green veggie, I jumped to broccoli right off the bat. I had just bought a few crowns of it on sale, so broccoli it was!
Broccoli Pesto - Switch up your normal pesto routine by giving this lovely broccoli pesto a try. From www.bobbiskozykitchen.com

Broccoli Pesto - Switch up your normal pesto routine by giving this lovely broccoli pesto a try. From www.bobbiskozykitchen.com
Now, before you say it, yes it does require a teensy bit of cooking. But it is only 6 minutes of boil time, so I really didn’t count that (that is my prerogative right?)
A quick boil, and blanch, a whirl in the food processor, and tadaaaaaaaaaaaa pesto. 
We chose to use it as a stuffing for a grilled pork tenderloin (recipe tomorrow), but it would be fab with some rotisserie chicken, and mozzarella cheese, on a nice crusty ciabatta, or  you could boil pasta at the same time as the broccoli and make a pesto pasta for a meatless Monday meal.
I of course was eating this pesto just on its own. I licked the spatula I used to scrape it out of the food processor, then continued with every utensil we used in dinner prep. But we all know that I am a HUGE pesto fan.
The real test was going to be if I could get the pesto Grinch to like it.
The first positive? He made a comment about how good the stuffed tendeloin looked as it came off of the grill and was sliced. Now, I do have to admit there was cheese in there, but I will take it as a pesto win nonetheless  
We sat down to eat, and in my head there was a silent drum roll as he took the first bite.
Of course he couldn’t give me his opinion right off the bat. He had to make me wait….impatiently.
But I finally got a smile (yes…I said a SMILE) and a “OK this is really good”.
Why does he have to torture me like that?!?!
So my darling pesto peeps, and maybe not so pesto peeps.
I love it
And it got a two thumbs up, or rather one thumb and one fork up from Kevin!
Broccoli Pesto - Switch up your normal pesto routine by giving this lovely broccoli pesto a try. From www.bobbiskozykitchen.com

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Broccoli Pesto

Bobbi Burleson
Broccoli Pesto - Switch up your normal pesto routine by giving this lovely broccoli pesto a try. From www.bobbiskozykitchen.com

Switch up your normal pesto routine by giving this lovely broccoli pesto a try.

Ingredients

  • 1 broccoli crown (about 8 ounces)
  • 2 cloves garlic, finely minced or grated
  • 1/2 cup grated Parmesan
  • 1 cup (packed) fresh basil leaves
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • Kosher salt
  • Fresh cracked black pepper

Equipment Used

Instructions

  1. Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalks in a large pot of boiling salted water for 3 minutes. Add florets and cook for 3 minutes more. Transfer broccoli to a large bowl of ice water, then drain on paper towels.
  2. Add the broccoli, garlic, parmesan, basil, and lemon juice to the bowl of a food processor and turn on. When contents are finely chopped, stop and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and process until well blended.

Yield: About 2 cups
Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 06 mins.
Total time: 21 mins.
Tags: broccoli, pesto, vegetarian, healthy eating, gluten free

Adapted from Bon Appetit

Nutritional information via Calorie Count
I helped create a cookbook!




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One response to “Broccoli Pesto”

  1. OMG, I can't believe I didn't think this up myself! I've been making pesto for 50 years, long before most people in the us heard of it. Broccoli is my favorite vegetable so this will be made over the weekend. I just found you yesterday and I'm already hooked. Also just finished the Banh mi burger which I'm making for friends this weekend. Love your philosophy about health. I'm a cancer survivor too. Keep up the good work and block out the a$$hats!

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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