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Broccoli Pesto Dip

Broccoli Pesto Dip

Broccoli Pesto Dip

Broccoli Pesto Dip


3 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves. peeled

2/3 cup sliced or slivered almonds, toasted

1/3 cup Parmesan Cheese

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 cup Ricotta Cheese


Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off.

Transfer the broccoli to a strainer and run under cold water until it stops cooking.

Add broccoli, garlic, the almonds, Parmesan cheese, salt, and lemon juice in a food processor.

Drizzle in the olive oil while machine is running, once blended and ricotta cheese and pulse until smooth.

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