Broccoli Cilantro Pesto with Jamon Serrano andĀ Spagetti

January 15, 2010
0 Ratings
  • Makes about 2 cups of pesto
Author Notes

Hi, Broccoli Pesto here! Again! I just wanted to suggest eating my pesto this way too. Because it is good. I think the Jamon Serrano tastes really wonderful in this dish, but you could probably use any dried Spanish meat. Or no meat at all if you'd like! —Helenthenanny

What You'll Need
  • 1 crown of broccoli
  • 2 or 3 cloves of garlic, minced
  • 1 cup or so of fresh cilantro, washed and destemmed
  • 1/2 cup pine nuts
  • 2 ounces Manchego, Aged 9-12 months
  • 3 tablespoons olive oil, plus some more for drizzling at the end
  • salt and pepper (to taste)
  • spagetti, or any type of pasta that you prefer
  • 4 or 5 thin slices of jamon serrano, chiffonaded
  1. Steam the broccoli crown until it is just about tender. Cut the florets from the stalk and put the florets into your hand blender or food processor. Add the minced garlic, cliantro, pine nuts. Crumble in one ounce of the Manchego. Add 3 tablespoons of olive oil and pulse until it is pesto. Salt and pepper to taste.
  2. Boil your pasta until it is tender. Drain the water from the noodles and add the pesto and the jamon serrano to the pot and stir until combined. I drizzled in a little more olive oil here, maybe you would like to also? Salt and pepper to taste, garnish with some Manchego, and enjoy.

See what other Food52ers are saying.

  • theicp
  • Helenthenanny
  • arielleclementine
  • ckinsobe

4 Reviews

ckinsobe March 22, 2011
Sound great, can't wait to make it!
theicp January 28, 2010
Yum...your intros are classic, by the way.
Helenthenanny January 29, 2010
haha, thank you Internet Cooking Princess!!!
arielleclementine January 29, 2010
so true! Helen- you're such a wonderful writer!