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Prep time
10 minutes
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Cook time
20 minutes
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Serves
1¾ cups
Author Notes
Charring vegetables is an easy way to get two different flavors from one ingredient: the familiar earthy sweetness, plus a complex, savory, nutty boost from all the charred bits. This technique makes a world of difference in this simple pesto, where basil steps back from the spotlight and broccoli takes center stage. I initially tried roasted broccoli, but with every test, the broccoli would always turn into mush. I wanted to have a rustic texture, with some larger broccoli bits scattered throughout. The solution? Char the broccoli, then quickly steam it in a skillet. This way, the broccoli keeps its bite and shape, yielding a sauce with more personality. While this works well with pasta (it makes enough for 1 pound of dried noodles), don’t hesitate to branch out: Spread it on sandwiches, pair it with some hard-boiled or scrambled eggs, use it as a base for pizzas or flatbreads, dollop it over oatmeal or rice. Have fun with it. And let me know how you would put this pesto to good use in the comments. —Carolina Gelen
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Burnt Broccoli Pesto
Ingredients
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1/3 cup
plus 2 tablespoons extra-virgin olive oil, divided
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8 ounces
broccoli florets (about 1 medium head)
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1/4 cup
raw nuts (small, such as pine nuts, or chopped, such as walnuts)
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3
medium garlic cloves, peeled
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1/2 teaspoon
freshly ground black pepper
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1 pinch
kosher salt
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1 cup
(100 grams) finely grated Parmesan
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1 handful
basil leaves (or another tender herb, like parsley or dill)
Directions
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Drizzle the 2 tablespoons of olive oil in a cast-iron skillet over medium heat. When the oil is shimmering, add the broccoli florets to the pan and weigh them down using a grill press or another heavy skillet. Char the broccoli for 4 to 6 minutes, without moving it, until the broccoli is burnt and charred in spots.
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Use a wooden spoon to toss the broccoli, then pour in ½ cup of water. Cover the pan with a lid or sheet pan and steam the broccoli florets for 7 to 10 minutes, until most of the water has evaporated and the broccoli is bright green and fork-tender.
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Using a mortar and pestle, blender, or food processor, process the nuts, garlic, pepper, and salt until smooth. Add the Parmesan, basil, and ⅓ cup of oil and blend until smooth. Add the charred broccoli and process until roughly blended (leave some chunkier bits in there for texture).
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.
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