Name: Broccoli Pesto
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 3
Cuisine: American, Italian
Ingredients: 1 heaping cup very small broccoli floret pieces; ½ cup fresh basil or parsley; ⅓ cup extra-virgin olive oil; ¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 garlic cloves; ½ teaspoon sea salt; Freshly ground black pepper; 8 ounces pasta (cooked al dente); 2 tablespoons toasted pine nuts; Red pepper flakes (to taste); Additional Parmesan or Vegan Parmesan

Broccoli Pesto

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

11 min total 10 min prep 1 min cook 3

Instructions

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1 Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
2 Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
3 If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.