Vegetables are the main character of most of our meals. When we make pesto we always try out new versions and this twist is mad with the most powerful vegetable: broccoli. If you’re into pasta pesto, then try this broccoli pesto next time. This nut-free pesto made out of oven-roasted broccoli blend with herbs, parmesan cheese, lemon, garlic and olive oil.
This pesto doesn’t need any nuts, which make it the ideal nut-free pesto in case you’re allergic to nuts. To create the nut flavor all you need to do is roast the broccoli in the oven until crisp. It will give it lots of flavors that make this pesto taste as delightful as the original pesto.
Broccoli pesto is the perfect pasta sauce but also delicious on a slice of fresh bread, pizza or bruschetta and as a coat for grilled chicken.
We hope you’ll love this pesto twist and if you love experimenting with pesto, you should definitely try out our other nut-free spinach pesto with feta cheese and capers.
- Philips HR7629 Food Processor
- 1 broccoli
- 4 cloves of garlic
- ½ cup fresh basil
- ½ grated parmesan cheese
- ½ cup olive oil
- sea salt and pepper
- squeeze of lemon
- Pre-heat the oven for 200°C (400 F). Cut the broccoli into small florets and add to a baking sheet covered with parchment paper. Toss with olive oil and season with sea salt and pepper. Roast in the oven for 30 minutes until crispy.
- Blend the roasted broccoli with all the other ingredients in a mixer until smooth. If it's too thick add a bit more lemon, oil or water and taste to check if it's well balanced. It's normal that this pesto is a bit thicker because it's made of broccoli.