Nut-Free Broccoli Pesto
A tasty alternative to the traditional pesto sauce that you can pack in your child’s lunch box! No worrying about nut allergy-sensitive school rules.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 5-quart pot or larger
- 1 Colander
- 1 9-cup food processor
- 1 spatula
Ingredients
- 5 cups broccoli roughly cut into large florets and stems (about 1 lb)
- 5 cloves garlic peeled
- ½ cup parmesan cheese shredded
- 1 cup olive oil extra virgin
- ¼ tsp ground black pepper
- ½ tsp salt
Instructions
- Fill a large pot with water and bring to a boil.
- Boil broccoli florets and stems for 3 to 5 minutes until they are fork tender. Drain in colander.
- Fill a large bowl with ice water. Plunge the broccoli in the ice bath to stop the cooking process and keep its beautiful green color.
- Place cooked and cooled broccoli, garlic, Parmesan cheese, olive oil, black pepper, and salt in a food processor. Blend until smooth.
- Serve mixed with your favorite pasta or grain. Store for up to 3 days. You can also freeze in small portions for up to 3 months with a thin layer of olive oil on the top of the sauce.
Video
Notes
Tips and Tricks
Can I add basil?
Yes! By all means, adding some basil (about 1/2 cup) will make this dish even more reminiscent of traditional pesto. It may also help your broccoli-haters from protesting this sauce.
I don’t have Parmesan cheese…
Try Pecorino Romano cheese if you don’t have Parmesan cheese, or you don’t want to purchase another different cheese that you’re afraid you will not use up.
Missing the taste of nuts?
Walnuts are a great affordable alternative to pine nuts. It also has omega-3 fatty acids that are great for your brain health and overall health. Add this if you don’t have to worry about nut allergies and love the earthy flavor that walnuts add to this sauce.