Easiest Broccoli Pesto
The ultimate way to enjoy your greens, the Easiest Broccoli Pesto is a creamy, zesty delight that elevates any dish. Perfect as a pasta sauce or a sandwich spread, it’s quick to make and even quicker to disappear. Make it tonight and enjoy the fresh flavors!
Equipment
- Food Processor
- Olive Oil
Ingredients
- 2 cups broccoli florets raw
- 1 cup parsley leaves lightly packed or basil
- 1 tbsp fresh lemon zest grated on a microplane
- 1 tbsp fresh lemon juice optional for more lemon flavor
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- ½ cup roasted unsalted sunflower seeds or toasted almonds or walnuts
- to taste Salt
Instructions
- Start by preparing your ingredients. Rinse the broccoli florets thoroughly under cold water. Make sure they’re clean, as you want the freshest flavors in your pesto. Cut them into smaller pieces to fit into your food processor easily.
- If you're using parsley, give it a quick rinse too. You can also substitute it with basil if you prefer a different flavor profile. Once cleaned, roughly chop the leaves to help them blend more smoothly.
- Now it’s time to assemble everything in your food processor. Add the cleaned broccoli and parsley (or basil if using) to the food processor bowl. You want to start with these two as they form the base of your pesto.
- Next, add the rest of your ingredients: lemon zest, lemon juice (if using), olive oil, Parmesan cheese, and sunflower seeds. This combination is where all the magic happens!
- Secure the lid on your food processor and pulse the mixture a few times to start breaking down the ingredients. You want to mix it until it starts to combine but not completely smooth just yet.
- After the initial pulses, scrape down the sides of the bowl with a spatula. This ensures everything is getting blended evenly. It’s crucial to stop and scrape down a few times to achieve that perfect pesto consistency.
- Continue blending the mixture until you achieve a uniform paste, which may take about 60 to 90 seconds. If it looks too thick, you can add a bit more olive oil to help it blend better. You want it creamy but still have some texture.
- Once blended, taste your pesto and season it with salt to your liking. I often find that I don’t need much, but it’s all about personal preference!
- To serve with pasta, prepare your favorite pasta according to the package directions. Start by tossing about ½ cup of the pesto with the cooked pasta and add more if needed to coat it well. It’s a great way to enjoy this vibrant sauce!
- If you’re looking to use it as pizza sauce, spread about ½ cup of the pesto over your raw pizza dough. It gives a delightful twist to your usual pizza. Store any leftover pesto in an airtight container in the fridge for up to 5 days. You can also freeze it in a bag for up to 6 months!
Notes
- Storage: Store your pesto in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 6 months, making it perfect for meal prep.
- Freezing: If you freeze your pesto, make sure to remove as much air as possible from the storage bag. This will help prevent freezer burn and keep your pesto fresh.
- Pairing: This pesto pairs wonderfully with pasta, grilled chicken, or as a spread on sandwiches. Get creative with how you use it!
- Adjusting Consistency: If your pesto is too thick, you can easily adjust it by adding a bit more olive oil or lemon juice until you reach your desired texture.
- Experimenting with Flavors: Don’t hesitate to add different herbs or nuts to customize your pesto. Basil or spinach can be great substitutes, and walnuts or almonds can offer a different flavor.