Broccoli Pesto with Toasted Almonds

Broccoli Pesto with Toasted Almonds

Serves 4


  • 250 g steamed broccoli florets (that’s usually the amount of one broccoli head)
  • 50g Italian herbs (I simply like to use frozen Italien herbs but you can, of course, use fresh ones too!)
  • 2 cloves of garlic
  • 1 cup of almonds flakes
  • Juice and zest of 3/4 lemon
  • 3/4 – 1 cup olive oil
  • salt


  1. Roast the almonds in a non stick pan over medium – high heat for about 4-5 minutes or until they’re lightly brown and toasted
  2. Set aside 1/4 cup for garnish

  3. Add the steamed broccoli florets, italian herbs, garlic, 3/4 cup of roasted almond flakes, lemon juice + zest and salt to a high speed blender or a mixing bowl

  4. Blend everything as much as possible in the blender or with an immersion blender

  5. Add 3/4 cup of olive oil and blend again until everything is well combinded and smooth

  6. Add more salt or oil if needed and serve with 500g hot pasta

  7. Garnish with the toasted almonds and a small drizzle of olive oil

  8. Enjoy!

Leave a Reply

Comment Rating