Give classic pesto a make-over with this Charred Broccoli Pesto. Pan toasted broccoli, creamy roasted garlic, toasted almonds and sweet Asiago cheese blended into a flavorful spread. I love roasted broccoli but it is just too darn hot to run the oven. A great alternative is to toss it in extra virgin olive oil then pan toasted it until it is bright green and slightly charred. It develops a slightly sweet, nutty flavor. Sort of like a stir fry, but with more char to it. [bctt tweet=”Charred Broccoli Pesto #broccoli #pesto #veggies #foodie #thymeforcocktails”] Pestos are a great way to make a veggie stretch. You can spread them on a sandwich, toss them with pasta or just serve as a dip with pita chips or veggie dippers. I make pesto all the time with different ingredients… cilantro, spinach, even Kale and Green Pea Shoot Pesto. I’ve never made pesto with a roasted ingredient but it sure sounded amazing; slivered almonds, roasted garlic and sweet Asiago cheese rounded it out. What is your favorite kind of pesto? Share your best in the comments! Enjoy~ Loriann
Charred Broccoli Pesto
- 1 pound broccoli florets
- 4 cloves roasted garlic
- 2 tablespoons slivered almonds
- 1/3 cup grated Asiago cheese
- 1 cup extra virgin olive oil divided
- Salt and pepper to taste
- Heat a large skillet over medium high heat. Toss broccoli with 2-3 tablespoons extra virgin olive oil, salt and pepper generously. Add broccoli to skillet, cook 4-5 minutes until bright green and slightly charred, stirring occasionally. Remove skillet from heat, let broccoli cool slightly.
- Add broccoli, roasted garlic and almonds to a food processor, pulse until finely chopped. Add grated cheese and pulse. While pulsing drizzle in 1/2 cup olive, add additional oil as needed to reach desired consistency.
- Store in an airtight container in the refrigerator for up to one week.