Broccoli Pesto & A Simple Pesto Pasta

Tuesday, February 02, 2016

Broccoli Pesto

A lot of people seem to dislike Broccoli but I am on the other side. I just love that green coloured Vegetable. I can probably eat it everyday & in the most simple manner, steamed -- with a dash of salt & pepper.

I am always on the lookout for new ways of using broccoli. Broccoli Parathas taste excellent & so does Aloo Broccoli ..  Oh and Tandoori Broccoli is divine by the way, try it 

I made a nice pesto with Broccoli & I think it is a great way to sneak in this healthy vegetable if your kids are picky eaters.


You Will Need:
  • 1 large heaf of Broccoli
  • A big handful of Almonds
  • A couple of stems of Mint
  • 2 tsp chopped Garlic
  • juice of half a lime
  • 4 tbsp extra virgin olive oil (EVOO)
  • 2 tbsp water
  • 1 tsp Dried Chilli Flakes
  • Salt as per taste

How To:

Cut Broccoli into florets. Steam them for 3-4 minutes & strain. Set aside.

In a food processor, add all the ingredients & whizz for a couple of minutes till it reaches a pesto like consistency.  If you find the pesto very thick & dry, add a little EVOO
Store it in an air tight jar. Keeps well in the fridge for 2-3 days.

Use this pesto in your pasta, As a Dip, in Marinades  as a salad dressing, on toast or you could eat it by the spoonfuls. Its quite yummy that way too


For the Pesto Pasta, You Will Need:

  • 1 cup cooked Pasta
  • Half a cup of Broccoli Pesto
  • A handful of cherry Tomatoes
  • Sliced Black olives
  • Fresh Basil for Garnish
  • A dash of Extra Virgin Olive Oil (EVOO)
  • Salt if needed

How To:

Choose any pasta of your choice, I used Macaroni because it is the child's current favourite :) Cook according to package instructions. Drain & set aside.

In a wide bowl, Add the pasta, Pesto, Halved cherry tomatoes, olives  chopped Basil & EVOO .  Give it a good mix. Check if you need some salt & Add if necessary. Gently mix again. If you find the pasta too dry, add some more pesto. I love a Pesto heavy pasta

Let it stand for 10-15 minutes before serving for the flavours to infuse


I didn't find the need to toast the almonds. You could, if you wish to. 
You can try replacing Almonds with other nuts like Pine nuts, melon seeds, Walnuts or Pecans

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