Broccoli Pesto Crostini

If you thought pesto was just about blending basil leaves and pine nuts together, you're wrong! Pesto can be made with anything- peas, red peppers, sun-dried tomatoes, spinach and all fresh herbs.

This broccoli pesto is super addictive and a regular in my home. Make a jar and store in the fridge for 3-4 days. Toss it with some pasta and olive oil, spread it on toast for those 5pm hunger pangs or make a glam crostini like this one!

For more vegetarian recipes please check out:

Grilled Zucchini Chips

Honey Roasted Figs

Eggplant Pomegranate Crostini

What you need:

1/4 cup walnuts or almonds, toasted

4 garlic cloves, chopped

2 cups broccoli florets, blanched

10 basil leaves

2 tbsp parmesan cheese, grated

1/4 tsp salt

4 tbsp extra virgin olive oil

2-3 tbsp ice-cold water

To Assemble:

1 small baguette, sliced and toasted

Garlic cloves, cut in half

1 cup cherry tomatoes, sliced in half

1/4 cup black olives, sliced

Putting it all together-

1. Blanch the broccoli till it's cooked with a bite (al dente) and is still bright green in color

2. Grind the nuts and garlic cloves to a rough paste in the blender.

3.Add the rest of the ingredients and blend until they are well combined. Add more cold water if required. The ice-cold water helps retain the bright green color. Store the pesto in a air-tight container with a drizzle of extra virgin olive oil on top to preserve it.

4. To assemble the crostini, rub the baguette with the sliced part of the garlic. Spread the thick layer of broccoli pesto and top with cherry tomatoes and olives.

5. Finish with a drizzle of extra virgin olive oil.

Try this Broccoli Pesto Crostini!