A broccoli pesto recipe to make this vegetable appealing to those who usually avoid it like the plague!
Broccoli and Ricotta Pesto
- 300 g Broccoli
- 50 g Walnuts or pine nuts
- 50 g Ricotta
- 30 g grated Parmesan cheese
- 1 clove garlic
- 100 ml extra virgin olive oil
- Sale q.b.
- Pepe q.b.
- Blanch the broccoli and stop the cooking. Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 5 minutes, until tender but still al dente; they should not fall apart. Meanwhile, prepare a large bowl with cold water and ice. Drain the broccoli and immediately immerse it in ice water to stop the cooking process and preserve its bright green color. Let it cool completely, then drain and pat dry.
- Blend the pesto. Transfer the broccoli to a blender or mixer. Add the ricotta, walnuts or pine nuts, grated Parmesan, and garlic clove. Blend until smooth and creamy.
- Emulsify with the oil. Without stopping the blender, slowly pour in the extra virgin olive oil, continuing to blend until you reach the desired consistency: thinner for pasta sauce, thicker for a dip or spread. Taste and adjust the salt and pepper to taste. Store in a jar with a drizzle of oil on top.
- For a version with a fresher, more Mediterranean flavor profile, perfect for seasoning cold pasta during the summer or as a dip for raw vegetables, try broccoli pesto with almonds, lemon, and basil. Replace the walnuts or pine nuts with 50 g of toasted almonds: their sweet, buttery flavor, slightly milder than walnuts, pairs harmoniously with broccoli without overpowering its flavor. Instead of ricotta, use 50 g of full-fat Greek yogurt: lighter and with a natural tangy note, it adds creaminess without the dairy richness of ricotta, making the pesto fresher and more digestible. Add the grated zest and juice of half an unwaxed lemon and a handful of fresh basil leaves to the blender along with the other ingredients: the lemon enhances the green color of the broccoli and adds a lively freshness, while the basil adds the herbaceous, floral note that brings this pesto closer to Ligurian tradition. For those who prefer bolder flavors, add a pinch of red chili pepper: the heat pairs perfectly with the citrusy lemon note and the flavor of the broccoli. Remove the garlic or cut it into half a clove for a milder version. The blanching and blending technique remains the same.
If you've never tried it before, autumn is the perfect season to bring it to the table: how to make a creamy and tasty broccoli pesto.
Broccoli and ricotta pesto is a creative and nutritious twist on classic pesto alla Genovese: a bright, fragrant green cream made by blending blanched broccoli with ricotta, walnuts or pine nuts, Parmesan cheese, and extra virgin olive oil, transforming it into a versatile, flavorful, and incredibly easy-to-make sauce. Unlike traditional pesto, ricotta adds a velvety creaminess and a milky sweetness that softens the bolder flavor of broccoli, creating a delightful balance suitable for the whole family.
The secret to its bright green color—which makes it beautiful to look at as well as delicious to eat—lies in immersing it in ice water after blanching: the thermal shock immediately stops the cooking process and locks the chlorophyll into its most vivid form, preventing the broccoli from browning. It's a simple but essential trick for obtaining a pesto with a vibrant, inviting color that stays vibrant even after hours. Blending it with a drizzle of oil—as you would for mayonnaise or classic pesto—achieves a smoother, more emulsified consistency, which spreads perfectly over the pasta without becoming grainy.
Excellent for seasoning any type of pasta, this pesto also makes an extraordinary dip for crostini, a sauce for grilled meats or fish, a dressing for legume salads, or a base for bruschetta. It's easily enhanced with herbs like thyme or parsley, a pinch of chili pepper for a spicy kick, or grated lemon zest for a fresh, citrusy note. Store in a jar with a drizzle of olive oil in the refrigerator for 2-3 days.
Broccoli and Ricotta Pesto Variation
For a version with a fresher, more Mediterranean flavor profile, perfect for seasoning cold pasta during the summer or as a dip for raw vegetables, try broccoli pesto with almonds, lemon, and basil. Replace the walnuts or pine nuts with 50 g of toasted almonds: their sweet, buttery flavor, slightly milder than walnuts, pairs harmoniously with the broccoli without overpowering its flavor. Instead of ricotta, use 50 g of full-fat Greek yogurt: lighter and with a natural tangy note, it adds creaminess without the dairy richness of ricotta, making the pesto fresher and more digestible.
Add to the blender, along with the other ingredients, the grated zest and juice of half an unwaxed lemon and a handful of fresh basil leaves. The lemon enhances the green color of the broccoli and adds a vibrant freshness, while the basil adds a herbaceous, floral note that brings this pesto closer to Ligurian tradition. For those who prefer bolder flavors, add a pinch of red chili pepper: the heat pairs perfectly with the citrusy note of the lemon and the flavor of the broccoli. Remove the garlic or mince it into half a clove for a milder version. The blanching and blending technique remains the same.
