Broccoli pesto recipe
Created by The Tesco Recipes team
Making your own pesto is easier than you might think, and this version is packed with broccoli for extra hidden veggies. Why not make the most of your efforts and create a big batch to freeze in ice-cube trays? You'll have a ready-to-go meal for your toddler and your family in moments.
See method- Makes 8 toddler servings or 5 adult servings
- Takes 15 mins, plus cooling
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 1 broccoli head, cut into small florets and stem chopped into 1cm pieces
- 1 small garlic clove, roughly chopped
- 45ml extra-virgin olive oil
- 30g Parmesan or vegetarian hard cheese*, coarsely grated
- 10g fresh basil leaves
- 1 lemon, juiced and ½ finely zested
- 30g cashew nuts, roughly chopped (see tip)
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- Cook the broccoli in a pan of boiling water for 4 mins until just cooked but still retaining a bite. Drain and set aside to cool completely.
- When the broccoli has cooled, add to a food processor with the remaining ingredients and a pinch of pepper and pulse to a coarse paste.
- Serve with pasta, cheese on toast, or even spread on dipping soldiers for runny boiled eggs.
- Tip: Swap the broccoli for peas if you prefer and the cashew nuts for pine nuts for allergy concerns.
- See more Kids' meals and food ideas
Freezing and defrosting guidelines
The pesto will keep in the fridge for up to 3 days. Put any leftover pesto into ice cube trays and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- *Use vegetarian hard cheese to make this recipe vegetarian.
- When weaning your baby, introduce allergenic foods one at a time and not before 6 months.