Broccoli and watercress pesto
Broccoli and watercress pesto is really easy to make, has a lovely delicate peppery flavour and is also a sneaky way to get the kids to eat greens.
This is a nut free pesto recipe, you could add some if you like, but I just like the way it tastes without them in.
This recipe is delicious with some bacon sprinkled on top, if you're looking for some meat.
Broccoli Pesto Ingredients
- 300g broccoli florets
- 2 large handfuls of watercress
- 1 small clove of garlic - peeled
- 60g grated parmesan cheese
- 4-5 tbs olive oil
- juice of a lemon
- sea salt to taste
How To Make Broccoli Pesto
- Bring a pan of water to the boil and cook the broccoli for just 5 minutes - so it keeps its bright green colour but is just tender. Once the 5 minutes is up, drain the broccoli and run under cold water to cool it quickly.
- In a blender add the garlic, watercress, cold broccoli, Parmesan, juice of a lemon, 3 tbs of olive oil and a pinch of sea salt - Whizz until you have a smooth pesto texture.
- Taste and add more salt or olive oil if necessary - then it's ready to eat.
Make Broccoli Pesto Your Way
- switch the watercress for rocket.
- add toasted pine nuts if you like.
How To Serve Broccoli Pesto
- delicious served stirred through spaghetti with bacon sprinkles on top.
- use to top freshly toasted bruschetta.
- eat as a dip with breadsticks
More Easy Meals to cook
- Canned Tuna Pasta - a super easy store cupboard pasta recipe that can be prepared and cooked in less than 30 minutes. A tasty, filling family dinner.
- Cheesy Chorizo Pasta - chorizo lovers come this way.... you'll just love this simple one pan recipe it's delicious!
- Slow Cooker Peri Peri Chicken Stew - you'll just need 5 minutes to throw these ingredients into the slow cooker in the morning. Then come home to a delicious chicken stew by dinner time. I serve this with potato wedges (from the freezer) and a side of homemade Nando's peas.
- Cajun Chicken And Rice - a super easy, flavourful rice dish that's simple to cook, filling and a real hit with the family! Great for weeknight dinner.
- Peri Peri Chicken Wraps - homemade spicy chicken wraps with vegetables and salad - super easy and totally delicious!
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Broccoli and watercress pesto
A healthy nut freepesto that's packed with fresh greens.
Ingredients
- 300g broccoli florets
- 2 large handfuls of watercress
- 1 small clove of garlic - peeled
- 60g grated parmesan cheese
- 4 tbs olive oil
- juice of a lemon
- sea salt to taste
Instructions
- Bring a pan of water to the boil and cook the broccoli for just 5 minutes so it keeps its bright green colour but is just tender. Once the 5 minutes is up, drain the broccoli and run under cold water to cool it quickly.
- In a blender add the garlic, watercress, cold broccoli, Parmesan, juice of a lemon, 3 tbs of olive oil and a pinch of sea salt. Whizz until you have a smooth pesto texture.
- Taste and add more salt or olive oil if necessary - then it's ready to eat.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 451mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 6g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
