Broccoli pesto: the recipe for creamy and versatile winter pesto

Prepare the broccoli:
Divide the broccoli into florets and cut the peeled stems into small pieces. Blanch in boiling salted water for about 4–5 minutes, until soft but still bright green. Drain and rinse with cold water (for color).

Roast garlic (optional):
If you prefer a milder flavor, you can lightly roast the garlic in a little oil before adding it to the pesto.

Mix everything:
Put the broccoli, garlic, Parmesan, nuts, lemon juice and zest, and olive oil in a blender or a tall container and puree. Add a little water or broth if needed.

Season:
Add salt, pepper, and perhaps a little more lemon juice or oil to taste until the consistency and flavor are just right.

💡 Tips:
Storage: Covered with a thin layer of oil in the refrigerator, the pesto will keep for about a week.

Vegan: Simply replace the Parmesan with nutritional yeast.

Variations: Instead of broccoli, kale or Brussels sprouts (briefly blanched) are also excellent in winter.