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Broccoli-Pistachio Pesto
6 oz. small broccoli florets (about 2 cups)
1/4 cup shelled, roasted, and salted pistachios
3 garlic cloves, chopped coarse
3 cups fresh mint leaves (about 1 1/2 large bunches)
3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
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Broccoli-Pistachio Pesto

Broccoli-Pistachio Pesto

Broccoli-Pistachio Pesto
  • Servings:Makes 2 to 3 cups
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Bring a large pot of salted water to a boil. Add broccoli and cook until tender, 4 to 6 minutes. While broccoli is cooking, fill a medium bowl with ice water. Using a slotted spoon, transfer cooked broccoli to ice water and let sit until chilled; drain and set aside.
2. Pulse pistachios and garlic in a food processor until finely chopped, about six times. Add mint, chilled broccoli, and 1 teaspoon salt and process until well combined, about 10 seconds. With machine running, add oil in a steady stream.
3. Scrape down sides of bowl, add cheese, and process until just combined. Season with more salt to taste and transfer to an airtight container. Line surface of pesto with a piece of plastic wrap (to prevent browning), cover, and refrigerate up to five days.
Source: Hannaford fresh Magazine, January - February, 2019