📝 About This Recipe
This modern twist on classic Genovese pesto transforms humble broccoli into a lush, velvety dip that is as nutritious as it is indulgent. By blanching the broccoli florets, we unlock a deep verdant color and a mild sweetness that harmonizes perfectly with sharp Pecorino Romano and buttery toasted pine nuts. It’s a versatile masterpiece that bridges the gap between a healthy vegetable side and a sophisticated party appetizer.
🥗 Ingredients
The Vegetable Base
- 1 large head Fresh Broccoli (cut into small florets, about 4 cups)
- 1 tablespoon Kosher Salt (for the blanching water)
The Pesto Aromatics
- 1 cup Fresh Basil Leaves (packed)
- 2 cloves Garlic (peeled and smashed)
- 1/3 cup Pine Nuts (lightly toasted)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Creamy Elements
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 cup Pecorino Romano Cheese (finely grated)
- 1/4 cup Ricotta Cheese (whole milk, drained of excess whey)
- 1/4 teaspoon Red Pepper Flakes (for a subtle back-end heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 tablespoon Reserved Pine Nuts (from the 1/3 cup above)
- 1 teaspoon Olive Oil (for drizzling)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Prepare a large bowl with ice and cold water to create an ice bath nearby.
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2
Blanch the broccoli florets in the boiling water for exactly 3-4 minutes until they are tender-crisp and bright green. Do not overcook or they will lose their vibrant color.
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3
Using a slotted spoon, immediately transfer the broccoli to the ice bath to stop the cooking process. Let sit for 2 minutes, then drain thoroughly.
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4
Pat the broccoli florets very dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial for a thick, dip-like consistency.
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5
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, tossing frequently until golden brown and fragrant. Set aside 1 tablespoon for garnish.
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6
Place the cooled broccoli, garlic, basil, the remaining pine nuts, and lemon zest into a food processor.
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7
Pulse the mixture 10-12 times until the ingredients are coarsely chopped and well combined.
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8
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture becomes emulsified and relatively smooth.
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9
Add the Pecorino Romano, ricotta cheese, lemon juice, red pepper flakes, and black pepper.
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10
Pulse a few more times until the cheese is incorporated and the dip reaches your desired texture—some prefer it chunky, others prefer it silky smooth.
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11
Taste the dip and adjust seasoning with additional salt or lemon juice if needed. Remember the cheese is already quite salty.
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12
Transfer the dip to a serving bowl, cover with plastic wrap pressed directly against the surface to prevent oxidation, and chill for at least 30 minutes to let flavors marry.
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13
Before serving, use the back of a spoon to create a decorative swirl on top. Garnish with the reserved pine nuts and a final drizzle of olive oil.
💡 Chef's Tips
Ensure the broccoli is bone-dry after blanching; any trapped water will make the dip runny rather than creamy. Toasting the pine nuts is a non-negotiable step as it releases the essential oils and provides a deep, nutty backbone to the dip. If you don't have Pecorino Romano, Parmesan (Parmigiano-Reggiano) is an excellent substitute, though it is slightly less salty. For a vegan version, swap the cheeses for 2 tablespoons of nutritional yeast and 1/4 cup of soaked cashews. Store leftovers in an airtight container for up to 3 days; the lemon juice helps maintain the green color, but it may dull slightly over time.
🍽️ Serving Suggestions
Serve with warm, charred pita bread triangles or crusty sourdough crostini. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Vermentino. Use as a vibrant bed for seared scallops or grilled shrimp skewers. Accompany with colorful raw crudités like watermelon radish, heirloom carrots, and snap peas. Dollop leftovers over a bowl of hot pasta or use as a sophisticated spread for a turkey club sandwich.