Broccoli and pesto: They’re both delicious on their own, but together? Magic.
Broccoli is a cruciferous vegetable known for its versatility and nutritional value. And pesto, usually made with basil, garlic, pine nuts, Parmesan, and olive oil, adds bright, herby flavor to just about anything.
The earthy flavor of broccoli is a perfect match for the vibrant taste of pesto. Here, we’ll explore all the ways you can enjoy broccoli and pesto together, including roasted broccoli, pesto sauce variations, and pasta dishes.
Pesto Roasted Broccoli: A Simple and Flavorful Side Dish
If you’re looking for a quick and easy way to prepare a healthy and delicious side dish, pesto roasted broccoli is the answer. It takes just minutes to prepare, and it’s a low-carb and gluten-free option that can be served as a side dish, appetizer, or even tossed into salads.
Why you’ll love this recipe
- Quick and easy: Roasting broccoli with pesto is one of the fastest ways to get a healthy side dish on the table.
- Healthy and delicious: It’s a great way to add some greens to your plate, and the pesto adds a ton of flavor. Plus, it’s low-carb and gluten-free.
- Versatile: Serve it as a side, add it to salads, or toss it with pasta.
Key ingredients and preparation
You’ll need fresh broccoli florets (cut into even sizes for even roasting) and your favorite pesto sauce (store-bought or homemade is fine). Toss the broccoli with the pesto and roast at 450F for 20-25 minutes, or until tender and lightly browned.
Serving suggestions
- As a side dish: Pair it with grilled chicken, fish, or steak.
- In salads: Add it to mixed green salads or grain bowls.
- On pasta: Toss it with cooked pasta for a simple and flavorful meal.
Making your own broccoli pesto: A nut-free alternative
If you’re looking for a fun twist on traditional pesto, broccoli pesto might be just the thing. It’s a unique way to enjoy the fresh, bright taste of pesto with a slightly different flavor profile than basil pesto.
Broccoli pesto is also a good option for people with nut allergies, and it sneaks a few more veggies into your diet.
Ingredients for broccoli pesto
- Fresh or frozen broccoli florets (blanching the fresh broccoli helps soften it and keeps the color vibrant)
- Basil
- Garlic
- Parmesan cheese
- Olive oil
- Lemon juice
Step-by-step instructions
- Blanch the broccoli in boiling water for 3 to 4 minutes, then shock it in ice water to stop the cooking process and retain the bright green color.
- Combine all ingredients in a food processor and blend until smooth, adding olive oil gradually until you reach your desired consistency.
- Adjust the seasoning to taste, adding salt, pepper, and lemon juice as needed.
Tips and substitutions
- Blanching and shocking the broccoli preserves its color and prevents it from overcooking.
- For a dairy-free option, replace the Parmesan with vegan parmesan.
- Add a little pasta water to thin the pesto and create a smoother sauce.
Broccoli Pesto Pasta: A Quick and Healthy Meal
Broccoli pesto pasta is an easy and delicious dish that’s perfect for a weeknight meal. It comes together quickly and is packed with nutrients.
The Magic of Pasta Water
Don’t toss that pasta water! It’s the secret ingredient that takes this dish to the next level.
Pasta water helps emulsify the pesto and pasta, creating a creamy sauce without the need for heavy cream. The starch in the water also thickens the sauce and adds body.
Ingredients for Broccoli Pesto Pasta
- Cooked pasta (any shape you like!)
- Broccoli pesto (homemade or store-bought)
- Pasta water (reserved from cooking the pasta)
- Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh basil
Putting It All Together
- Combine the cooked pasta and broccoli pesto in a large bowl. Toss well to coat the pasta evenly.
- Gradually add the pasta water, mixing until you reach your desired consistency.
- Serve immediately, topped with Parmesan cheese and red pepper flakes, if desired.
Enjoy this simple and satisfying broccoli pesto pasta!
Storage and make-ahead tips
Here’s how to store your broccoli pesto and how to prep ingredients ahead of time.
Storing pesto
Broccoli pesto will keep in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning.
Make-ahead options
You can make the pesto ahead of time and keep it in the fridge or freezer until you’re ready to use it.
You can also roast the broccoli ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat the roasted broccoli in the oven or microwave. Be sure to thaw frozen pesto before using.
Closing Thoughts
Broccoli and pesto are a match made in heaven! This tasty and healthy combination can be served in many ways, from a simple side dish to a delicious pasta dinner.
Don’t be afraid to experiment with the recipes in this article, and make substitutions to suit your own unique tastes and dietary needs.
Now, get into the kitchen and try these recipes for yourself! And if you love them as much as I do, share your creations with your friends and family!