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Broccoli pesto

This broccoli cream is a fresh, simple alternative to traditional pesto. Steamed broccoli is blended into a smooth, tasty spread. Perfect for pasta, toast or as a dip.
A bowl of green pesto with basil leaves, served with pasta and steamed broccoli.
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5
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16
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4
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Chef:
Barbara Panetti
Product categories:
A bowl of green pesto with basil leaves, served with pasta and steamed broccoli.

150 g Broccoli
15/20 g Basilico leaves
¼ Grated garlic
1 level tsp Salt
6 g Pine nuts
1 Lemon zest
1 tbsp yeast
60 g Extra virgin olive oil
Buddha bowl with quinoa patties, broccoli stems and spinach

Zero waste recipe

Did you know that you can use broccoli stems to make other recipes? Discover this zero-waste recipe for making quinoa patties with broccoli stems and spinach.

Discover the recipe

1

Broccoli pesto

Roughly chop broccoli into pieces no larger than 3cm. Arrange on perforated tray for steaming.

Bake in 100° steam mode for 12 minutes.

After it, immediately pass the baking pan into blast chiller with freezing function -30° and let it cool for 4 minutes.

2

Once cooled, add the basil, grated garlic, salt, pine nuts, lemon zest, and oil, and blend together with an immersion blender.

Store the broccoli pesto in an airtight jar in the refrigerator.

Broccoli pesto

For better nutrient preservation, it is recommended to use the blast chiller for cooling. Alternatively, leave in the refrigerator but for a longer period of time.

Use additional olive oil to preserve it.

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