Broccoli Pesto

Broccoli Pesto

This vibrant and nutrient-packed pesto pairs fresh broccoli with basil, nuts, and Parmesan for a creamy, antioxidant-rich sauce that’s perfect for pasta, salad, or as a savory dip.

• 2 cups broccoli florets (blanched or steamed)
• 1 cup fresh basil leaves
• 1/2 cup pine nuts or walnuts
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup extra‑virgin olive oil
• 2 tbsp fresh lemon juice
• Salt and freshly ground pepper, to taste

1. Bring a pot of salted water to a boil. Add broccoli florets and cook for 2‑3 minutes until bright green and just tender.
2. Transfer the broccoli to a bowl of ice water to stop the cooking, then squeeze out excess moisture and pat dry.
3. In a food processor or blender, combine basil, nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped.
4. Add the blanched broccoli and stream in the olive oil while blending; the mixture should become a creamy, cohesive sauce.
5. Pulse in the Parmesan cheese until evenly incorporated; adjust seasoning if needed.
6. Serve the pesto over your favorite whole‑grain pasta, swirl it into a vegetable soup, or spoon it into a ramekin as a wholesome dip.

Health Tip: Broccoli delivers a powerhouse of vitamins K and C, fiber, and lutein—beneficial for eyesight, bone health, and immune function. The nuts add omega‑3 fatty acids that support brain health and help lower LDL cholesterol.