Broccoli pesto

Name: Broccoli pesto
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4
Ingredients: 150 g Broccoli; 15/20 g Basilico leaves; ¼ Grated garlic; 1 level tsp Salt; 6 g Pine nuts; 1 Lemon zest; 1 tbsp yeast; 60 g Extra virgin olive oil

This broccoli cream is a fresh, simple alternative to traditional pesto. Steamed broccoli is blended into a smooth, tasty spread. Perfect for pasta, toast or as a dip.

Preparation Time:

5 min

Cooking:

16 min

People:

Difficulty:

Easy

Course:

Diet:

Chef:

Barbara Panetti

Ingredients

150 g Broccoli

15/20 g Basilico leaves

¼ Grated garlic

1 level tsp Salt

6 g Pine nuts

1 Lemon zest

1 tbsp yeast

60 g Extra virgin olive oil

Buddha bowl with quinoa patties, broccoli stems and spinach

DID YOU KNOW THAT

Zero waste recipe

Did you know that you can use broccoli stems to make other recipes? Discover this zero-waste recipe for making quinoa patties with broccoli stems and spinach.

Discover the recipe

Proceedings

Broccoli pesto

Roughly chop broccoli into pieces no larger than 3cm. Arrange on perforated tray for steaming. Bake in 100° steam mode for 12 minutes. After it, immediately pass the baking pan into blast chiller with freezing function -30° and let it cool for 4 minutes.

Blend with an immersion blender, along with the remaining ingredients. Store in the refrigerator in an airtight jar.

Tips

For better nutrient preservation, it is recommended to use the blast chiller for cooling. Alternatively, leave in the refrigerator but for a longer period of time.

Use additional olive oil to preserve it.

Broccoli pesto

Ingredients

Zero waste recipe

Products used

Proceedings

Tips

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