Easy Broccoli Pesto with Pumpkin Seeds
4 servings
60 minutes
Light broccoli pesto with pumpkin seeds is a fresh take on the classic Italian sauce. Its history roots in Mediterranean culinary traditions where pesto is typically made from basil, garlic, nuts, and cheese. In this variation, broccoli and green beans provide a delicate texture and light vegetable flavor, while pumpkin seeds add nutty notes and a soft crunch. Fragrant basil enhances the freshness of the ingredients, and miso paste brings spiciness and depth of flavor. This versatile sauce pairs perfectly with pasta, vegetables, or even as a spread on bread. Its lightness and nutritional value make it an excellent choice for those who appreciate taste and care about health. The simplicity of preparation and unusual combination of ingredients make this pesto a true find for culinary experimenters.
1
Cut the beans and broccoli into small pieces and boil in salted boiling water until soft. Rinse under cold water.
- Broccoli cabbage: 200 g
- Green beans: 140 g
- Salt: to taste
2
Heat olive oil in a small pan and add chopped garlic. Sauté lightly until golden.
- Garlic: 1 clove
- Olive oil: 0.5 teaspoon
3
In a blender, grind the pumpkin seeds, then add garlic, water, and basil. Blend again.
- Peeled pumpkin seeds: 30 g
- Garlic: 1 clove
- Water: 3 tablespoons
- Basil leaves: 10 g
4
Then add the miso paste and vegetables. Whisk until creamy consistency. Season with salt and pepper.
- Miso paste: 1 tablespoon
- Broccoli cabbage: 200 g
- Green beans: 140 g
- Salt: to taste
- Ground black pepper: to taste
5
Serve with any pasta, sprinkled with pumpkin seeds on top.
- Peeled pumpkin seeds: 30 g