This flavorful Broccoli Pesto is an Italian-inspired sauce that takes any pasta, pizza, or dippable snack to the next level!
Yes, your eyes are reading that right; this isn’t your average pesto recipe, it’s an Italian-inspired sauce that is going to upgrade your next meal with its vibrant green color and deeply fresh flavor!
Broccoli is usually left for the plain and simple dishes, being boiled, grilled, or baked with a little seasoning. But what if we took that nutritious cruciferous veggie to the next level?
Once you make this dip, you’ll want to put it on everything. It packs a punch of flavor and color that can go on practically anything savory; from stirring it into your favorite pasta to drizzling it over your marg pizza, some grilled fish, or roasted veggies!
Is Broccoli Pesto Healthy?
Broccoli is so versatile that I sometimes even eat it plain! With a mild flavor that uplifts anything added to it, it’s both delicious and incredibly healthy for you. It’s packed with nutrients like vitamins C, K, and A, as well as antioxidants. Broccoli is also a great source of fiber, which is important for maintaining a healthy gut. Plus, it’s low in calories, making it a great addition to any diet.
Meanwhile, the basil is rich in vitamins A and K, and the pine nuts are a good source of protein and healthy fats. While this recipe is vegetarian (if you use vegetarian-friendly Parmesan cheese), you can make it vegan by swapping out the cheese for your favorite dairy-free alternative.
To make this pesto even healthier, consider swapping the broccoli for purple sprouting broccoli. It’s higher in vitamin C compared to green Calabrese broccoli (the variety most often found in grocery stores), and the distinct purple color comes from anthocyanins, a type of flavonoid that is full of antioxidants.
Where does Pesto come from?
Originating in Genoa, an ancient city in Italy, traditional pesto typically includes basil, pine nuts, Parmesan cheese, garlic, and olive oil. The term pesto derives from the Genoese dialect verb pestâ, which means “to crush” or “to pound,” reflecting the traditional preparation method of using a mortar and pestle. It is incredibly versatile, so you’ll often find it stirred into pasta or minestrone soup, but more contemporary chefs also use it to flavor scrambled eggs, deviled eggs, or even ice cream!
How to Make Ahead and Store
Pesto is a great make-ahead sauce for meals throughout the week. The high content of olive oil and lemon juice act as preservatives, just as long as you store it in an airtight container or mason jar in the refrigerator. It will last for up to a week this way. For longer storage, place the airtight container or mason jar in the freezer and use within 3 months.
Serving Suggestions
In my opinion, the best way to enjoy pesto of any kind is spread out on a thick slice of your favorite crusty bread! You can also substitute it into these Chicken Pesto Sandwiches, these Pesto Chicken Pasta Meal Prep Bowls, or add it to this Simple Pasta Salad.
It’s also one of my favorite dips to serve to my family and friends before dinner, and I’ll swirl it into Homemade Hummus with a big bowl of Homemade Potato Chips or Tortilla Chips for dipping.
recipe
Ingredients
- 1/2 cup pine nuts
- 2 1/2 cups broccoli cut into small florets and tightly packed
- 1 cup basil tightly packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh garlic minced
- 1/2 cup Parmesan cheese grated and lightly packed (roughly 30g)
- 1/2 cup extra virgin olive oil
- 3/4 to 1 teaspoon salt or to taste
Instructions
- Heat your oven to 400°F and spread the pine nuts on a small baking sheet. Bake until golden brown, about 4 to 7 minutes.
- Transfer the warm pine nuts to a food processor and process until they are mostly broken down.
- Add the broccoli and process until broken down. Then, add the basil, lemon juice, lemon zest, and garlic, and process until well combined.
- Add in the Parmesan cheese and process until well combined.
- With the food processor running, very slowly stream in the olive oil. When you reach the consistency of pesto, season with salt to taste and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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