Broccoli Pesto Recipe - Allrecipes.com
Broccoli Pesto Recipe
  • READY IN 20 mins

Broccoli Pesto

Recipe by  

"Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  2. Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2014

Delicious.. the creamy texture is wonderful. I used the florets and stems of a whole broccoli since it was going to pureed anyway... cheaper. Now I need to figure out how not to eat all of it as a snack.. would be a nice chip dip or even a spoonful on top of hot soup

 
Most Helpful Critical Review
Apr 28, 2014

It was not creamy at all, way too dry and clumpy and had no delicious taste to it. I had to add jarred Alfredo sauce to the mixture to make it somewhat edible!

 

7 Ratings

Jan 22, 2014

Yummy! I used walnuts because it is what I had. Great way to use broccoli stalks!

 
Jan 31, 2015

Both broccoli and traditional basil pesto are among my favorite foods, and this recipe made me feel like I'd gone to heaven. I've eaten it on pasta, spread as a layer on salmon and baked/broiled, and just straight out of the food processor because it's so darn good. I didn't have broth, so I just adjusted the oil to get the consistency I wanted. Simple and delicious.

 
Jul 20, 2015

Easy, fast recipe! Two full cups of broccoli!?!? You won't be forcing anybody to eat their green vegetables with this sauce! It is out of this WORLD! I had to forego the pine nuts and the fresh basil. I did use 1/4 cup dry basil and threw in a handful of pimiento-stuffed olives. I ended up adding more EVOO and used the liquid from steaming the broccoli for the broth. And I substituted Pecorino Romano for the Parmesan! I slow-cooked 2 large chicken breasts in Italian seasonings, then I shredded the chicken and mixed with the Pesto sauce, and served over Penne pasta. Flexible recipe that can be expanded upon in many ways!

 
Dec 20, 2014

My new favorite pasta sauce! :)

 

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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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