If you’ve read my blog before, you know that I’m always trying to find a way to mix up regular old steamed vegetables. Greens are so hard for me to get in, because 1) they aren’t potatoes 2) they’re always so boring. This recipe turned out even more delicious than imagined, just from a random idea. Welcome to my regular rotation, sauteed broccoli with homemade pesto.
I never loved the flavor of pesto. Something about it was always a little too funky for my taste. I swapped out the expensive pine nuts for a more affordable option, cashews, and it totally changed the flavor of the sauce. My version is creamy, a little sweet, and very balanced. It’s elevates broccoli to a whole new side dish. I like that this pesto is fairly healthy, too. It’s adding flavor to the broccoli, without defeating the purpose of eating vegetables in the first place.
LEMON DROP
Prep your pesto ahead of time. The recipe below makes more than you need for one head of broccoli. Store in the freezer for a few months, and defrost it when you need some for your broccoli or pasta. If you’re in a pinch, throw the airtight container (I keep mine in a jar) in a bowl of hot water and it will thaw out to scooping consistency in just minutes.
Don’t have a food processor to make broccoli with homemade pesto? I love mine, and you can find it along with my other favorite kitchen gadgets, here!
Sauteed Broccoli with Homemade Pesto
Ingredients
- 1 head broccoli
- 2 tbsp olive oil
- 2 tbsp water
- chicken broth as needed
- 2 tbsp grated parmesan
For the Pesto
- 2 c fresh basil packed
- ½ c roasted cashews
- ½ c olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic
- ¼ tsp salt
- ¼ tsp pepper
Instructions
To Make the Pesto
- In a food processor, blend together all pest ingredients until very smooth. This will take about 5 minutes. It will yield about 1 cup of pesto.
- Use immediately, or store in an airtight container in the fridge for a week, or freezer for 2 months.
To Make the Broccoli
- Heat oil in a pan over medium heat.
- Cut head of broccoli into bite size florets and pieces (don't throw away the stem– cut into bite size pieces and cook with florets).
- Add broccoli to the pan along with water. Cover and cook for 5 minutes, stirring occasionally to ensure that broccoli is cooked evenly.
- Reduce heat to low and add ¼-½ c pesto, as desired, stirring constantly to coat the broccoli. If using pesto from the fridge, it may be a little too thick to mix in with the broccoli. Add chicken broth 1 tbsp at a time to thin it out.
- Once broccoli is coated, add parmesan cheese and mix until incorporated.
- Serve immediately. Enjoy!
