Recipe courtesy of Jean-Pierre Brehier

Broccoli Pesto

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  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
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1 cup tightly packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup tightly packed broccoli florets

1/2 cup blanched almonds

1/4 cup chicken stock

6 garlic cloves, chopped

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground black pepper


  1. Combine all the ingredients in a food processor and blend until you have a smooth paste.