TasteBuds Approved...
Ultimate Broccoli and Smoked Almond Pesto
Featured in Fresh Salads
Experience broccoli like never before in this vibrant and versatile pesto. The main ingredient, broccoli, is showcased in a way that's both delicious and inventive, perfectly balanced with the nutty richness of smoked almonds.
By Savannah
Updated on March 22, 2026
menu_bookTable of Contents
The idea for this broccoli and smoked almond pesto came to me one sunny afternoon as I strolled through my garden, pondering ways to elevate the humble broccoli. Growing up, broccoli was always a staple in our household, often simply steamed with a touch of lemon. But I wanted to create something that would make broccoli the star of the show. This recipe does just that, with the smoky depth of almonds and the zesty kick of lemon zest creating an unforgettable flavor profile. It’s a dish that pairs perfectly with our [Homemade Sourdough](/recipes/homemade-sourdough) or tossed with [Whole Wheat Pasta](/recipes/whole-wheat-pasta). Each bite takes me back to those lazy afternoons, the garden abuzz with the sounds of nature.
Chef's Technique
The magic of this pesto lies in blanching the broccoli. By briefly boiling the florets and then plunging them into an ice bath, we preserve the vibrant color and crisp texture, while softening the raw taste. This process, known as blanching, not only enhances the broccoli's natural sweetness but also prepares it to blend smoothly with the other ingredients. The smoked almonds add a layer of complexity, their oils releasing beautifully in the food processor to create an emulsion with the olive oil and lemon juice. This technique ensures a silky, rich consistency that clings perfectly to pasta or spreads effortlessly on bread.
Testing Tip
For the perfect consistency, ensure your broccoli is completely dry after blanching. Excess water can dilute the pesto, affecting both texture and taste. I recommend spreading the blanched florets on a clean kitchen towel and patting them dry gently. Additionally, taste and adjust the seasoning after blending. This is crucial as the saltiness of your almonds and cheese can vary. A little extra lemon juice can brighten the flavors if needed. Testing with a small batch of pasta will also help you gauge if the seasoning needs tweaking.
favoriteWhy You'll Love This Recipe
- checkA fresh take on traditional pesto, starring broccoli.
- checkThe smoky almonds add a rich, deep flavor.
- checkBright and zesty with a hint of lemon.
- checkVersatile: perfect for pasta, sandwiches, or as a dip.
- checkQuick and easy, making it a great weekday recipe.
Frequently Asked Questions
Yes, but ensure it's fully thawed and patted dry before use to avoid excess moisture diluting the pesto.
Regular almonds or even walnuts can be used. You might miss the smoky flavor, so consider adding a dash of smoked paprika.
Stored in an airtight container, it can last up to a week in the refrigerator. Ensure a layer of olive oil covers the top to prevent oxidation.
Absolutely! Simply replace the Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor.
restaurantServing Suggestions
Serve this broccoli pesto swirled through your favorite pasta, or spread generously on a slice of toasted sourdough for a simple, satisfying meal. It's also fantastic as a dip with crunchy crudités or as a topping for grilled chicken or fish.
lightbulbExpert Tips
- Tip:For the perfect consistency, ensure your broccoli is completely dry after blanching. Excess water can dilute the pesto, affecting both texture and taste. I recommend spreading the blanched florets on a clean kitchen towel and patting them dry gently. Additionally, taste and adjust the seasoning after blending. This is crucial as the saltiness of your almonds and cheese can vary. A little extra lemon juice can brighten the flavors if needed. Testing with a small batch of pasta will also help you gauge if the seasoning needs tweaking.
auto_fix_highCreative Variations
Experiment by adding a handful of fresh basil or parsley for a herby twist. For a spicier version, add a pinch of red pepper flakes. If you prefer a nuttier flavor, try substituting half the almonds with toasted walnuts. A sprinkle of nutritional yeast can replace the Parmesan for a vegan-friendly version.
inventory_2
inventory_2Storage & Reheating
Store any leftover pesto in a jar with a thin layer of olive oil on top to prevent it from browning. It will keep in the fridge for up to a week. If you wish to freeze it, portion into ice cube trays for easy defrosting. Thaw in the fridge overnight or at room temperature for a couple of hours before using.
verifiedFinal Thoughts
Embark on a culinary adventure with this broccoli and smoked almond pesto. It's a delightful way to reinvent the familiar, making every meal an opportunity to explore new tastes and textures.
Ultimate Broccoli and Smoked Almond Pesto
Experience broccoli like never before in this vibrant and versatile pesto. The main ingredient, broccoli, is showcased in a way that's both delicious and inventive, perfectly balanced with the nutty richness of smoked almonds.
cookingPrep Time20 mins
local_fire_departmentCook Time10 mins
scheduleTotal Time—
groupsYield4 people
Ingredients
Servings4
Main Ingredients
check
Broccoli florets: 2 cups — Fresh and vibrant, for the best flavor.
check
Smoked almonds: 0.5 cup — Adds depth and a smoky undertone.
check
Parmesan cheese: 0.25 cup — Freshly grated for optimal texture.
check
Garlic cloves: 2 — Minced; adjust to taste.
check
Lemon zest: 1 tablespoon — For a bright, zesty kick.
check
Fresh lemon juice: 2 tablespoons — Adjust to taste for acidity.
check
Olive oil: 0.25 cup — Extra virgin for the best flavor.
check
Salt: to taste — Start with a pinch and adjust as needed.
check
Black pepper: to taste — Freshly ground for a bit of heat.
Instructions
Preparing the Ingredients
1
Blanch the Broccoli
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process.
2
Dry the Broccoli
Once cooled, drain the broccoli and pat dry with a clean kitchen towel to ensure no excess water remains.
Making the Pesto
1
Blend the Ingredients
In a food processor, combine the broccoli, smoked almonds, Parmesan, garlic, and lemon zest. Pulse until finely chopped.
2
Add the Liquids
With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is smooth and emulsified. Season with salt and pepper to taste.
Serving the Pesto
1
Adjust and Serve
Taste and adjust the seasoning if necessary. Serve immediately with pasta, as a sandwich spread, or a dip.
handshakeTools Needed
warningAllergy Info
Healthy & Homemade
Nutrition Facts
Protein
—
Carbs
—
Fat
—
Community Notes & Reviews
5.0
starstarstarstarstar
0 Reviews
5 Star
0%
4 Star
0%
3 Star
0%
2 Star
0%
1 Star
0%