Broccoli pesto
If your garden is exploding with basil right now, make Broccoli Pesto! It’s creamy, packed with broccoli and fresh basil, and one of my favorite ways to sneak a few extra veggies into pasta without making dinner feel like a battle. Full recipe is over on the blog linked in my bio.
If you’re looking to elevate your pasta dishes while sneaking in some extra greens, broccoli pesto is a game-changer. I’ve found this recipe especially helpful when my basil plants are flourishing, as it combines the aromatic freshness of basil with the nutritional benefits of broccoli. Unlike traditional pesto made with pine nuts and basil alone, incorporating broccoli not only enhances the dish's creaminess but also adds fiber and vitamins, making it a wholesome meal option. What I love about broccoli pesto is how versatile it is. Beyond just pasta, you can use it as a spread on sandwiches, a dip for fresh veggies, or even a sauce base for grilled chicken or fish. Preparing the pesto is straightforward — simply blanch the broccoli briefly to retain its bright green color and nutrients, then blend it with fresh basil, garlic, olive oil, Parmesan cheese, and a bit of lemon juice to balance the flavors. From personal experience, this pesto keeps well in the fridge for about 3 to 4 days, making it great for meal prepping. You can also freeze portions in ice cube trays to use later without waste. If you prefer a nut-free version, just omit the nuts or use sunflower seeds as a substitute. The creamy texture makes it a kid-friendly way to serve vegetables without the usual fuss. This recipe is perfect for busy weeknights when you want a quick, nutritious dinner without compromising on flavor. Serve it tossed with your favorite pasta, garnished with extra Parmesan and a squeeze of lemon for brightness. It really turns a simple meal into something special while keeping it healthy. Give this broccoli pesto a try, and you might find a new favorite staple in your recipe rotation.