Broccoli Pesto

Oxmoor House
Traditional pesto is made with fresh basil. Broccoli replaces basil in this version, giving the pesto the same beautiful green color and an even healthier result. We served it on baguette slices; it's also great tossed with hot cooked pasta. It also makes a nice base for pizza.
2 cups (serving size: 1 tablespoon pesto and 1 (1/4"-thick) baguette slice)


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1 (12-oz.) bag fresh broccoli florets, rinsed and drained
1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1/8 teaspoon dried crushed red pepper
1/3 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1/3 cup chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Garnish: toasted pine nuts
Toasted or grilled baguette slices


Prep: 14 Minutes
Cook: 10 Minutes

Place broccoli in a large bowl; cover with heavy-duty plastic wrap. Microwave at HIGH 8 minutes or until broccoli is tender. Drain and transfer broccoli to a food processor.

While broccoli cooks, heat olive oil in a small skillet over medium heat. Add garlic and crushed red pepper; sauté 2 minutes until garlic is lightly browned. Add garlic mixture, Parmesan cheese, and next 4 ingredients to food processor; process until smooth. Cover and refrigerate up to 2 days. Garnish, if desired. Serve pesto with baguette slices.

Created date

August 2009

Nutritional Information

Calories 49
Caloriesfromfat 62 %
Fat 3.4 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 1.3 g
Carbohydrate 4.1 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 103 mg
Calcium 15 mg