Broccoli-Almond Pesto

Everyone will love this fresh (and less-expensive) take on traditional pesto from Ryan Scott's cookbook, One to Five.
December 11, 2016


Chop the broccoli stems, reserving the florets. Process the stems in a food processor until finely chopped.

Add the Parmesan, almonds, garlic paste, salt, and hot sauce; process until combined.

Add the broccoli florets, spinach, basil, oil, and lemon juice; process until incorporated.

About this recipe

"Pesto is an awesome sauce, but it’s typically pricey to make because of the inclusion of pine nuts. My version uses the thriftier almond-and-broccoli combo for a stealthy health boost. If your kids don’t like broccoli, this is a great way to sneak it in!" -- Ryan Scott, author of One to Five: One Shortcut Recipe Transformed into Five Easy Dishes.

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  • 1 medium head broccoli, steamed and shocked
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons roasted salted almonds ¼ cup firmly packed
  • ¾ teaspoon refrigerated garlic paste (from tube)
  • ½ teaspoon kosher salt
  • 2 dashes of hot sauce, such as Tabasco
  • ¼ cup firmly packed spinach
  • ¼ cup firmly packed fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
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