Broccoli Pesto with Blistered Cherry Tomatoes

Maybe it’s not easy being green, but it sure can be tasty!

Try this healthy twist on pesto and get your green on!


2 heads broccoli, florets removed and blanched
1 c. fresh basil leaves
1/2 c. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1/4 c. almonds
1 clove garlic, minced
1 tsp. kosher salt
1 box of pasta in the shape of your choice
1 pint of cherry tomatoes


Start a pot of water boiling for your pasta.

In the bowl of a food processor, combine one head of broccoli, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined. Set the pesto aside.

Heat a skillet with a swirl of olive oil. When the skillet is hot, toss the cherry tomatoes in. Don’t fuss with them, let them sizzle and pop for 2-3 minutes then give them a stir and let them cook for another 2-3 minutes. They should be a very bright, a little charred and some may have burst.

Drain your pasta and mix in the pesto. Add the remaining broccoli florets and the tomatoes. Stir gently. Top off with a sprinkle of parmesan cheese.