« Back to Blog
Broccoli Pesto with Blistered Cherry Tomatoes March 5th, 2018

Maybe it’s not easy being green, but it sure can be tasty!

Try this healthy twist on pesto and get your green on!

Serves 6-8

Broccoli Pesto with Blistered Cherry Tomatoes

2 heads broccoli, florets removed and blanched
1 c. fresh basil leaves
1/2 c. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1/4 c. almonds
1 clove garlic, minced
1 tsp. kosher salt
1 box of pasta in the shape of your choice
1 pint of cherry tomatoes

Start a pot of water boiling for your pasta.

In the bowl of a food processor, combine one head of broccoli, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined. Set the pesto aside.

Heat a skillet with a swirl of olive oil. When the skillet is hot, toss the cherry tomatoes in. Don’t fuss with them, let them sizzle and pop for 2-3 minutes then give them a stir and let them cook for another 2-3 minutes. They should be a very bright, a little charred and some may have burst.

Drain your pasta and mix in the pesto. Add the remaining broccoli florets and the tomatoes. Stir gently. Top off with a sprinkle of parmesan cheese.

Print the recipe!