Broccoli and Basil Pesto

By Saturday, November 19, 2016

This is a great alternative to traditional basil pesto. The broccoli gives the pesto a really creamy flavour and the basil cuts through some of the richness, adding great flavour. I love to serve this pesto with pasta, crispy bacon, mushrooms and chilli flakes, but the pesto also doubles as a delicious dip that is perfect served with pita bread or crisps. 


Serves 4

You will need:

1 large broccoli head, cut into florets
75g pecorino cheese, grated + extra to decorate
28g basil
50g toasted pine nuts + extra to decorate
1 lemon, juiced
4 tbsp olive oil 
salt + pepper

Begin by by parboiling the broccoli florets in a pan of boiling salted water for 5 minutes. Drain and add into a food processor with the basil, pecorino, pine nuts, lemon and salt and pepper. Blitz until the mixture starts to form a thick paste, then slowly add in the olive oil whilst the processor is on until the pesto reaches your desired consistency. 

In the meantime, cook your pasta according to package instructions. Whilst the pasta is cooking, fry the bacon and mushrooms. Drain the pasta and add into the bacon and mushroom pan. Remove from the heat and stir in the pesto. Serve with a fresh scattering of pine nuts and chilli flakes. Enjoy!

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