Imagine a pesto so vibrant, so unexpected, that it will make your taste buds dance with excitement! This Broccoli and Walnut Pesto is not your ordinary sauce - it's a game-changing recipe that turns humble broccoli into a culinary masterpiece. Packed with nutty richness and fresh, green goodness, this Italian-inspired creation is about to become your new favorite kitchen hack that will impress everyone from picky eaters to gourmet food lovers.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1/2 cup walnuts
- 1/4 cup parmesan cheese, grated
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil. Prepare an ice bath in a separate large bowl by filling it with cold water and ice cubes.
- Add broccoli florets to the boiling water and blanch for 2-3 minutes until bright green and slightly tender. Immediately transfer broccoli to the ice bath to stop the cooking process and preserve its vibrant color.
- Drain the broccoli thoroughly and pat dry with clean kitchen towels or paper towels to remove excess moisture.
- In a dry skillet, lightly toast the walnuts over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and let cool slightly.
- In a food processor, combine the blanched broccoli, toasted walnuts, grated parmesan cheese, peeled garlic cloves, salt, and pepper.
- Pulse the ingredients while slowly drizzling in the olive oil until the mixture becomes a smooth, creamy consistency. Scrape down the sides of the processor as needed.
- Taste and adjust seasoning, adding more salt, pepper, or olive oil to achieve desired flavor and texture.
- Transfer the pesto to a serving bowl or storage container. Can be served immediately or refrigerated for up to 5 days.
Tips
- Blanching is Key: The secret to maintaining broccoli's bright green color and preventing a bitter taste is quick blanching followed by an ice bath. This technique preserves nutrients and ensures a vibrant appearance.
- Toast Those Walnuts: Don't skip toasting the walnuts! This step intensifies their flavor and adds a deeper, nuttier dimension to your pesto.
- Consistency Matters: Add olive oil gradually and pulse carefully to control the texture. You want a smooth, creamy pesto that's not too runny or too thick.
- Versatility Hack: This pesto isn't just for pasta! Try it as a spread on sandwiches, a dip for vegetables, or a topping for grilled chicken or fish.
- Storage Tip: If not serving immediately, store in an airtight container with a thin layer of olive oil on top to prevent browning and preserve freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 5mg
