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    Home » Recipes » Vegetarian Recipes

    Pesto Broccolini

    Published: Jul 5, 2022 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    Pesto broccolini is the ultimate side dish! Though, I will happily enjoy this as a main course too! Roasted broccolini is tossed with an herbaceous homemade pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

    Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

    Pesto Broccolini

    For years I thought I didn't like pesto. I always found it too salty and not the bursting with the fresh basil flavors that I craved.

    Not until I started making my own pesto years ago. Pesto is all about balancing layers into a bright, slightly spicy and herbaceous spread.

    My basil almond pesto is heavy on the basil and lighter on the Parmesan. Tender broccolini is roasted until just tender and tossed with a few spoonfuls of pesto until evenly coated.

    Roasted broccolini with pesto is an easy vegetable dish that is done in under 30 minutes and is bursting with fresh flavors and textures.

    Ingredients

    • Broccolini: Smaller than broccoli, broccolini is more tender with thinner leaves and a slimmer stalk. The only prepping you need to do to broccolini is to trim ¼ inch off the ends and cut larger stalks in half, lengthwise.
    • Toasted Almonds: Lightly toasted sliced or slivered almonds are used in the pesto and as garnish.
    • Fresh Basil: The main component in a classic pesto. Other options are arugula and spinach for a more mild pesto.
    • Parmesan Cheese: Grated for the pest and you could save some to garnish as well.
    • Olive Oil: A good amount is used in the pesto and for a final drizzle as garnish. Some of my favorites are this organic Argentinian olive oil and this Italian Laudemio olive oil that I only use as a finishing oil.
    • Garlic: Just 1 clove to not overpower the pesto.
    • Fresh Lemon: Lemon juice and broccolini go so well together. Right before serving, grate a bit of lemon zest over the roasted broccolini and a squeeze of lemon juice to wake up all the flavors.
    • Aleppo Pepper or Red Pepper: Optional for added heat and right at the end as a garnish. Aleppo pepper is a bit softer than traditional red pepper.

    How to Make Roasted Broccolini with Pesto

    1. Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
    2. Add the fresh basil leaves, Parmesan cheese, olive oil, salt and pepper and pulse until well incorporated and there are no large pieces of basil or almonds. Taste pesto for seasoning and adjust as needed.
    3. Preheat oven to 425 degrees Fahrenheit and trim ¼ inch off the broccolini ends. If there are any large stalks, cut those in half, lengthwise.
    4. Place broccolini on a baking sheet and drizzle with olive oil and season with salt and pepper.
    5. Roast broccolini for 10-15 minutes until just tender and cooked through.
    6. Toss broccolini with 2-3 tablespoons of pesto and arrange on a serving platter. Garnish pesto broccolini with lemon zest and juice red pepper flakes or Aleppo pepper, toasted sliced almonds and a drizzle of olive oil.
    Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.

    Helpful Tips and Substitutions

    • Broccolini only takes 10-15 minutes to cook, so roast at a higher eat to caramelize the vegetable and still keep it tender and snappy.
    • This recipe makes more pesto than you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas and tarts.
    • When roasting broccolini on a baking sheet, spread them out so there is even roasting all around the vegetables.
    • Other ways to cook broccolini: Blanching, which is boiling the broccolini for a few minutes until it turns bright green, then immediately shocking the broccolini by placing the vegetables in a bowl filled with ice cold water to keep the color in tact and stop the cooking.
    • If fresh basil is not available for the pesto, substitute peppery arugula or mild spinach.
    • Pesto broccolini can be made up to 2 days in advance.

    Serve Pesto Broccolini with These Recipes

    • On the side of roasted spatchcoick chicken with lemon and butter.
    • Or alongside chicken piccata with lemon and capers.
    • Serve with lemony shrimp scampi with parmesan.
    • Chopped up and tossed in with cherry tomato pasta.
    • Add leftover pesto broccolini to a spring pesto pizza.
    Pesto broccolini is full of flavor and made in under 30 minutes! Roasted broccolini is tossed with fresh pesto and finished with bright lemon zest.

    Pesto Broccolini

    Samantha Ferraro

    LittleFerraroKitchen.com

    Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dinner, Side Dish
    Cuisine American, Italian, Mediterranean
    Servings 4 servings
    Calories 626 kcal

    Equipment

    Microplane
    Food Processor

    Ingredients
     
     

    Basil Almond Pesto

    • ¼ cup toasted sliced almonds
    • 1 garlic clove
    • 2-3 cups fresh basil leaves
    • ¾ cup olive oil
    • ¼ cup grated Parmesan cheese
    • ½ teaspoon Kosher salt
    • Ground black pepper

    Broccolini

    • 1 pound broccolini ends trimmed
    • 2 tablespoons olive oil + more for garnish
    • ½ teaspoon Kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons toasted sliced almonds for garnish
    • 1 teaspoon lemon zest for garnish
    • ½ teaspoon Aleppo pepper for garnish
    • Lemon wedges for garnish

    Instructions
     

    • Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
    • Add the fresh basil leaves, Parmesan cheese, olive oil, salt and pepper and pulse until well incorporated and there are no large pieces of basil or almonds. Taste pesto for seasoning and adjust as needed. Set aside.
    • Preheat oven to 425 degrees Fahrenheit and place broccolini on a baking sheet, drizzle with olive oil and season with salt and pepper.
    • Roast broccolini for 10-15 minutes until the vegetables are just tender and cooked through.
    • Toss cooked broccolini with 2-3 tablespoons of pesto and arrange on a serving platter.
    • Garnish pesto broccolini with lemon zest, Aleppo pepper, toasted sliced almonds, drizzle of olive oil and lemon wedges.

    Video

    Notes

    • Broccolini only takes 10-15 minutes to cook, so roast at a higher eat to caramelize the vegetable and still keep it tender and snappy.and tarts.
    • This recipe makes more pesto then you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas.
    • When roasting broccolini on a baking sheet, spread them out so there is even roasting all around the vegetables.
    • Other ways to cook broccolini: Blanching, which is boiling the broccolini for a few minutes until it turns bright green then immediately shocking them by placing the vegetables in a bowl filled with ice cold water.
    • If fresh basil is not available for the pesto, substitute peppery arugula or mild spinach.
    • Pesto broccolini can be made up to 2 days in advance.

    Nutrition

    Calories: 626kcalCarbohydrates: 14gProtein: 11gFat: 60gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 42gTrans Fat: 0.01gCholesterol: 5mgSodium: 730mgPotassium: 220mgFiber: 4gSugar: 4gVitamin A: 2764IUVitamin C: 107mgCalcium: 220mgIron: 3mg
    Keyword broccolini with pesto, pesto broccolini, roasted broccolini with pesto
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Natalie says

      July 06, 2022 at 10:02 am

      5 stars
      I chopped your beautiful pesto broccolini and added it to my pasta as you suggested. Wow, it was amazing, thanks!

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:42 am

        Fantastic... Thank you for following me. Sam.

        Reply
    2. Giangi says

      July 06, 2022 at 10:58 am

      5 stars
      I am so in love with this recipe. So good!! I love broccolini and with the pesto, the bar just got raised. Thank you

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:42 am

        Thank you Giangi. Seems like raising the bar works. Thanks for following me. Sam.

        Reply
    3. Andrea says

      July 06, 2022 at 4:29 pm

      5 stars
      the flavor of this pesto broccolini dish was spot on. such a great side dish!

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:41 am

        Thank you Andrea, and thank you for following me. Sam.

        Reply
    4. Holly says

      July 06, 2022 at 5:22 pm

      5 stars
      Delicious! The additions of lemon zest and Aleppo pepper put this dish over the top!

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:40 am

        You are so right....Zest is the Best. Thanks for following me. Sam.

        Reply
    5. Nancy says

      July 07, 2022 at 12:54 pm

      5 stars
      Broccolini is my fav and adding pesto to it was really nice nutty touch

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:40 am

        It really is a great combination... Thank you for following me. Sam

        Reply
    6. Katie says

      July 08, 2022 at 6:47 am

      5 stars
      I've been looking for new ways to make broccolini, and this has got to be my favorite! It's easy to make and super delicious! Thanks for this awesome recipe!

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:39 am

        You are so welcome. Thank you for supporting me. Sam

        Reply
    7. Ruth says

      December 17, 2022 at 2:57 am

      5 stars
      I haven't tried this yet, but notice that it says that it can be made up to 2 days in advance. Up to what stage please, and then how to proceed? Thanks

      Reply
      • Samantha Ferraro says

        December 17, 2022 at 11:44 am

        You will love it. Par cook everything, then do a quick broil for a minute or two before serving. Great question. Thanks for following me. Sam.

        Reply

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