| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 14g | 3g | 3g |
| sugars | fibre | protein | salt |
| 1g | 1g | 5g | 0.36g |
There’s a certain charm in elevating humble ingredients into gourmet creations, and that’s exactly what I love about the Broccoli Leaf Pesto. Growing up in Louisiana with French roots, I’ve always been surrounded by flavors that are rich, vibrant, and full of history. It’s reminiscent of the same essence found in a good avocado basil pesto or even the classic basil pesto. However, what sets Broccoli Leaf Pesto apart is how it transforms an often overlooked part of the vegetable into something extraordinary.
A Nutrient Powerhouse
Broccoli leaves are one of those hidden gems in the vegetable world. They are packed with vitamins A, C, and K, along with calcium and fiber. When blended into a pesto, these nutrients are not only preserved but also delivered in a deliciously creamy and zesty form. Adding fresh basil leaves and garlic only enhances the health benefits, providing antioxidants, anti-inflammatory properties, and bolstering your immune system. The healthy fats in the extra-virgin olive oil and pine nuts add heart-healthy benefits, making this a dish that’s kind to both your taste buds and your body.
Versatility at Its Best
One of the reasons I adore this Broccoli Leaf Pesto is its incredible versatility. Much like traditional pesto, it pairs beautifully with pasta, serving as a fresh and vibrant sauce that clings to each strand. But don’t stop there; it makes a fantastic spread for sandwiches and wraps, adding an extra layer of flavor to your everyday meal. You can also use it as a dip for vegetables or a topping for grilled meats and fish, similar to how you might utilize a chimichurri or another green sauce. The possibilities are endless, making it a staple in my kitchen.
If you’re seeking a delightful way to reduce food waste while treating yourself to gourmet flavors, this recipe is for you. With every spoonful of homemade Broccoli Leaf Pesto, you’re not just tasting the confluence of Creole richness and French elegance that define my culinary heritage; you’re also savoring a dish that’s as nutritionally wholesome as it is delicious.
What You’ll Need
- 2 cups broccoli leaves, packed
- 1/2 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step One
Wash and dry the broccoli leaves and fresh basil leaves thoroughly.
Step Two
In a food processor or blender, combine the broccoli leaves, basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves.
Step Three
Pulse the ingredients a few times to coarsely chop them. Scrape down the sides of the bowl or blender if necessary.
Step Four
With the food processor or blender running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and creamy.
Step Five
Add the lemon juice, salt, and black pepper. Pulse again to combine all ingredients thoroughly.
Step Six
Taste the pesto and adjust seasoning if needed. Add more salt, pepper, or lemon juice to taste.
Step Seven
Transfer the pesto to a jar or airtight container and store it in the refrigerator. Use it within a week for the best flavor.
