Broccoli Pesto – Meals Religion Health
It's aromatic Broccoli Pesto An Italian classic with a super food twist! Take any pasta or dip snack to the next level with this sauce!
Yeah, your eyes read that right.
I made you broccoli pesto and I don't apologize for it.
I mean, basil pesto is right for 2020? We have to go ahead and get a little creative!
I thought if you could make a spinach pesto recipe you could probably do other things pesto-i-fy and my recipe testing brain was right with the money. Also, broccoli is usually used for boring things like instant pot steamed broccoli.
Is Broccoli Good For You?
Broccoli is one of those vegetables that often shows up in meals around my home. It's so versatile and you can both dress it up and dress it up and it's going to be a HIT! Another reason to include it in more meals is for its health benefits because there are literally so many. You'll want to whip up some of that broccoli and pesto because broccoli is high in protein and fiber, and it's also loaded with vitamins A, C, E, K, as well as a variety of B vitamins. It can also promote healthy digestion, boost immunity, and also protect against disease. It's a no-brainer – broccoli is BOMB and it adds so much nutritional value to your meals.
Store-bought pesto is absolutely delicious and there's definitely no denying it, but did you know that homemade pesto is so easy to make and tastes even BETTER? That's right, and I'm going to show you today that it only takes a handful of ingredients to make it. Let's write a shopping list and start with this recipe:
- Pine nuts
- Broccoli, cut into florets
- Fresh lemon juice
- Lemon peel
- Fresh garlic, chopped
- Parmesan cheese
- Extra virgin olive oil
How to do Broccoli Pesto
Evenly place your pine nuts on a large baking sheet and place them in the oven at 400 degrees Fahrenheit to toast. Bake them until golden brown, take them out of the oven and let them cool a little. Put the cooled pine nuts in a food processor and mix until they crumble.
Put the broccoli in the food processor and mix. Next, add lemon juice, basil, lemon peel and garlic and stir again until smooth. Add the cheese and mix again. Finally, with the food processor running, slowly pour in the olive oil and season with salt
Spread all things and enjoy!
How to remove bitterness from pesto
When making recipes like this broccoli pesto recipe, make sure to use other additives to counteract the broccoli bitterness. That's why I've also added lots of pine nuts (roasted for extra flavor), cheese, garlic, and spices in this recipe! The lemon juice and lemon zest also help counteract the bitterness of the pesto.
In my opinion, the best way to enjoy any kind of pesto is to spread it on a thick slice of your favorite crusty bread! Spread it on your chicken pesto sandwiches, superfood sandwiches with Greek yogurt chicken salad, or ANY sandwich to give it that little extra and make it even better!
How to save Broccoli Pesto
Pesto is a great make-ahead sauce for midweek meals. If you've mixed a homemade pesto, store it in an airtight container or mason jar in the refrigerator until you're ready to use it. This way it will take about a week.
More recipes you might like
I knew we could do better with these overlooked vegetables and here we are.
Preparation: 5 protocol
Cook: 5 protocol
Total: 5 protocol
- 1/2 Cup Pine nuts
- 2 1/2 cups Broccoli, Cut into small florets and wrap tightly
- 1 Cup Basil, tightly packed
- 1 tablespoon Fresh lemon juice
- 1 TL Lemon peel
- 1 TL Fresh garlic, chopped
- 1/2 Cup Parmesan cheese, grated and lightly wrapped (30g)
- 1/2 Cup Extra virgin olive oil
- 3 / 4-1 TL Salt, to taste (we like 1 tsp, but we like things salty)
Tips & Notes:
This only takes about 1 week in the refrigerator. The top might get a little brown during this time, but it will still taste great!
Calories: 107kcal (5%) Carbohydrates: 1.6G (1%) Protein: 2.4G (5%) Fat: 10.9G (17%) Saturated fatty acids: 1.8G (11%) Polyunsaturated fat: 2.3G Monounsaturated fatty acids: 6.1G Cholesterol: 2.5mg (1%) Sodium: 207mg (9%) Potassium: 87mg (2%) Fiber: 0.7G (3%) Sugar: 0.4G Vitamin A: 7.5IU Vitamin C: 23mg (28%) Calcium: 5.5mg (1%) Iron: 2.6mg (14%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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