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Broccoli-Almond Pesto

Everyone will love this fresh (and less-expensive) take on traditional pesto from Ryan Scott's cookbook, One to Five.
Course: Condiment
Keyword: almond, broccoli, nut, pesto, sauce
Author: Ryan Scott


  • 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


  • 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.