Creamy broccoli pesto with parmesan and pecan nuts
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Creamy broccoli pesto pasta with pecan nuts

This creamy broccoli pesto is a delicious alternative to classic pesto: super easy, quick to prepare and very tasty!
Vorbereiten / Prep:10 Min.
Kochen / Cooking:15 Min.
Portionen / Servings: 4 servings
Autor: Patricia Spieker

Zutaten / Ingredients

  • 120 g fresh broccoli only use the florets, not the stalks
  • ½ bunch of basil
  • 2 garlic cloves peeled and pressed
  • 90 g parmesan cheese grated
  • 1 tbsp lemon juice or balsamic vinegar
  • 1 handful of pecan nuts
  • 5-6 tbsp olive oil extra native
  • salt and pepper

Anleitung / Instructions

  • Wash and dry the broccoli florets (if you wish, you can also blanch them briefly - but they taste very good raw!). Chop them small in a food processor or with a hand blender.
  • Wash the basil leaves and dry them. Chop them also in small pieces and mix with the crushed broccoli.
  • Add the parmesan cheese, the pressed garlic cloves, the lemon juice together with the olive oil to the broccoli basil mixture and stir until a creamy pesto is obtained.
  • Coarsely chop the pecan nuts with a knife and mix into the pesto.
  • Season with salt and pepper and serve with freshly cooked pasta.