Broccoli pesto

Have you ever made homemade broccoli pesto? It is a light recipe, truly delicious. Excellent for seasoning pasta.

Autumn is knocking on the doors and broccoli is starting to appear on the greengrocer's counters. A delicious vegetable , maybe sometimes their smell is a little unpleasant, but the flavor is irresistible. Maybe you are used to preparing broccoli orecchiette, but have you ever prepared broccoli pesto to season pasta? It's a real delight, it's also an alternative way to get children to eat some healthy, seasonal vegetables.

This pesto is excellent to eat with fresh pasta and pasta made from normal flour, but have you ever tried eating it with pasta made from wholemeal flour ? It is the perfect combination, as well as being a really light recipe. Let's see how to make homemade broccoli pesto.

How to make homemade broccoli pesto

1. Start with the broccoli, wash it and cut it into pieces. Boil it in a pan full of boiling salted water for 5-10 minutes .
2. When the vegetable is soft, drain it and pour the florets directly into a bowl of cold water with ice to fix the bright color.
3. When it has cooled, drain the tops and dry them.
4. Place them in a blender together with dried fruit, grated cheese, washed and dabbed fresh basil and a pinch of salt.
5. Turn on the mixer, slowly adding the oil, until you obtain a smooth and homogeneous cream . If needed, you can add a little more oil or a few tablespoons of water.
6. Now your broccoli pesto is ready, pour it into a sterilized jar or use it immediately to season the pasta.

And here is a video recipe almost identical to our preparation, if it weren't for the slightly increased doses:

Seeing is believing, this is an excellent alternative to the classic Genoese pasta with pesto !

Conservation

We recommend storing the winter and creamy pesto for a maximum of 3-4 days in the fridge, in a container with a lid and with a drizzle of oil. You can also portion it into the ice cube container, place it in the freezer and freeze it.