Broccoli Pesto

Do you ever have the feeling that vegetables are talking to you? I definitely hear broccoli talking to me at times, asking to be made into this delicious and vibrant pesto. A version of this recipe appeared in my first In the Mix book with tarragon spaghetti and parsley oil. I’ve changed the recipe over the years and I guess I’ve followed my own rule here, shared in every cooking class: you should feel free to take one element of a multipart recipe and have a little play with it.

This pesto is great with pasta, of course, but I also love it on bruschetta with ricotta piled on top, in toasties with cheese and tomato, and even swirled into soup and risotto. You can add extra herbs as desired.

Makes: about 2 cups
Time: 25 minutes

Method

1. Grate the parmesan for 10 sec/speed 10 and set aside.

2. Cut broccoli into florets, peel the stem and cut into chunks. Arrange in the Varoma. Weigh 700 grams (25 oz) of water into mixing bowl and cook broccoli 12 min/Varoma/speed 2. Once cooked, refresh the broccoli by plunging it briefly into cold water then drain it and set aside. Tip water from mixing bowl and dry thoroughly.

3. Place shallot and garlic in mixing bowl and chop for 2 sec/speed 6. Scrape down and add olive oil. Cook 2 min/100°C (212°F)/speed 1.

4. Add cooked broccoli (retaining a few florets for garnish), grated parmesan, pine nuts and crème fraîche or cream, and blend for 5 sec/speed 5 to form a chunky pesto. Cook 4 min/100°C (212°F)/speed 1. Season with salt and pepper to taste.

Tips

• Store in the fridge for up to 5 days, or freeze for up to 1 month.
• Add mint or basil at step 4 along with broccoli, if desired.
• Replace pine nuts with cashews or almonds.

More about this recipe

• Want another beautiful way with broccoli and pesto? Try this millet and broccoli minestrone with basil pesto.