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!"
-- @cucinamiabynatasha
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  • Recipe Card

Recipe Card


  • 1/4 cup walnuts or almonds, toasted
  • 4 garlic cloves, chopped
  • 2 cups broccoli florets, blanched
  • 10 basil leaves
  • 2 tbsp grated parmesan cheese
  • 1/4 teaspoon salt
  • 4 tbsp extra virgin olive oil
  • 2 tbsp ice cold water
  • 1 small baguette, sliced and toasted
  • Garlic cloves, cut in half
  • 1 cup cherry tomatoes, sliced in half
  • 1/4 cup black olives, sliced


  • Step 1

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

  • Step 2

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

  • Step 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.

  • Step 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. Finish with a drizzle of extra virgin olive oil.

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