I’d heard you can make pesto out of pretty much anything, so I thought I’d try it with broccoli. I got the general idea for this recipe from Green Kitchen Stories and, sort of followed it…
I didn’t use basil or sage (I didn’t have any and I’d seen other recipes that didn’t call for it)
I used walnuts instead of hazelnuts (again, that’s what I had and I’d seen it in other recipes)
I also added Pecorino Romano (non-vegan version)
And I steamed the broccoli – which, looking back at the recipe it didn’t say to do! But it worked out fine.
The recipe ended up being:
1 large broccoli (steamed, although apparently that’s not necessary – in which case you might have to add a little water)
1/2 lemon, juice
1/2 cup walnuts
2 cloves garlic
1/2 cup olive oil
salt & pepper
1/2 cup pecorino romano
I put it all in a bowl and used my immersion blender (soooo obsessed! – it’s visceral, small and easy to clean)
One thing I will say, which I should probably have learned a long time ago, is make sure you’re using fresh garlic if it’s gonna be raw!! That was the one flaw in this design.
Also a whole head of broccoli makes a lot of pesto! So be forewarned.
I ended up putting it on toast (gluten free Udi’s is amazing, if you’re into that) with sautéed cabbage, mushrooms, and onion, and some more pecorino romano. Super delicious!
Looks really, really good! This looks like something that would go good with a little Siracha on top!
Yum – do it!
I love pesto and while I’m a huge fan of the traditional basil only variety I have made several non basil pestos too. My favs include a spinach-basil blend, an arugula-basil blend and an all kale pesto. I make mine vegan. To add a salty richness, in place of Parmesan cheese I add my own concoction: equal parts walnuts, cashews, nooch (nutritional yeast) and rice or millet flour (whatever I have on hand) with some garlic powder and salt — blend in the food processor. Keeps in the fridge for a longtime. I add it to pasta dishes and sauces like this. It is delish!
Ooohhh that all sounds awesome, Laura!! I’m definitely gonna try the kale version – thanks!!
P.S. One variety I have tried a few times but just can’t get on board with is edamame pesto. i want to like it but it is just meh to me.