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Broccoli, Walnut and Blue Cheese Pesto – Tenderstem in 10 challenge

July 12, 2012 By All That I'm Eating 23 Comments

Broccoli is a brilliant vegetable but occasionally I find myself at a loss for what to do with it. It’s great with spices, superb with salty soy and oyster sauce and phenomenal with blankets of cheese. So when the kind people from Tenderstem asked if I was interested in taking part in their challenge I gladly accepted; a chance to really think outside the box.
The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients in less than 10 minutes. I felt like a Ready Steady Cook contestant. I received a lovely parcel which contained the broccoli as well as a kitchen timer to keep me on track!

Broccoli Pesto - ingredients

You will need (for 2):
1 pack Tenderstem broccoli
Small handful chopped walnuts
50g (ish) blue cheese
Rapeseed oil
Fresh pasta
Salt and Pepper

Get yourself a steamer and put some boiling water into the pan. Put four stems of broccoli into the top of the steamer and cook for two minutes. While the broccoli cooks, lightly dry toast the walnuts in another pan. When the broccoli is done put it into a blender with the toasted nuts and blue cheese. 

Broccoli Pesto - over pasta
Whizz the ingredients for a few seconds and then drizzle in the rapeseed oil until you have a looseish texture. Add lots of pepper and a little salt and check the seasoning. I was a little concerned that I might end up with florets all over the kitchen but it was much easier and tidier than I envisaged. Put the pasta into the water and the rest of the broccoli into the steamer and cook for two or three minutes. Drain the pasta and broccoli, chuck the pesto on and top with the remaining broccoli. 
For such a quick dinner it really delivered on flavour. The smooth, silky pasta was fantastic with the chunky, punchy pesto and the juicy, sweet broccoli finished the dish perfectly. I have to admit that the cheese, nuts and pasta made for a really filling meal so my portions above are for very hungry people! The slightly nutty rapeseed oil was wonderful in the pesto and using the broccoli as part of the pesto meant that it flavoured the whole dish rather than isolating the broccoli flavour to the stem. A perfect midweek meal.

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Filed Under: Broccoli, Cheese, Dairy & Eggs, Dinner, July, Nuts & Seeds, Pasta, Recipes By Month, Seasons, Store Cupboard, Summer, Vegetables, Vegetarian Tagged With: broccoli, dinner, recipe

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Comments

  1. Green Dragonette says

    July 12, 2012 at 21:02

    Intrigued by the pasta from the photo-what shape/type is it?

    Reply
  2. Ellen B Cookery says

    July 13, 2012 at 00:35

    I love broccoli with pasta. I’ve never tried pureeing them with walnuts, but sure do like the sound of it. YUM!

    Reply
  3. Mich - Piece of Cake says

    July 13, 2012 at 09:38

    This looks easy and delicious!

    Reply
  4. Kit @ i-lostinausten says

    July 13, 2012 at 09:48

    Yummy! I hubby will certainly love this especially for the blue cheese! *^

    Reply
  5. Jenny Eatwell says

    July 13, 2012 at 09:50

    Oh well done you! I wanted to do a pesto with my tenderstem, but hubby wouldn’t go with the idea. Said it would be too cabbagey. Now I can show him your blog post and say “see what we missed out on!”. LOL

    Reply
  6. Alida says

    July 13, 2012 at 11:17

    Very interesting this pesto and even more interesting if you are a great broccoli lover like me.
    You are very creative.

    Reply
  7. Toni @ Boulder Locavore says

    July 13, 2012 at 11:30

    I’m feeling a TV cooking show coming for you! Love the pics as well as the fabulous illustration of your unending creativity.

    Reply
  8. rita cooks italian says

    July 13, 2012 at 11:42

    Brilliant and quick pasta sauce, I love the idea of adding nuts to add an intersting flavour and texture to your broccoli pesto.

    Reply
  9. Navaneetham Krishnan says

    July 13, 2012 at 13:36

    This is a simple and great way of transforming the broccoli, pasta and coming up with a interesting recipe.

    Reply
  10. Donkey says

    July 13, 2012 at 13:55

    broccoli is one of my favourite veggies and what a great way of using them. Great recipe will have to try it out.

    Reply
  11. Soni says

    July 13, 2012 at 15:34

    Oooh what a great idea to use broccoli in a pesto!!Love it 🙂

    Reply
  12. Cucina49 says

    July 13, 2012 at 18:45

    What a brilliant use for broccoli–I love it, but get tired of eating it on its own.

    Reply
  13. Sharyn Dimmick says

    July 13, 2012 at 18:51

    I love the flavors in this. I often use blue cheese and walnuts with cauliflower.

    Reply
  14. Carole says

    July 13, 2012 at 20:21

    Boy, I am going to have to plan a Food on Friday on broccoli – who knew there were so many ways to use it?

    Have a great week!

    Reply
  15. Guru Uru says

    July 13, 2012 at 20:32

    A very original and delicious sounding spin on pesto my friend nice one 😀

    Cheers
    Choc Chip Uru

    Reply
  16. MrsNick says

    July 13, 2012 at 20:45

    What a fun challenge! You did a great job coming up with such a unique use for broccoli.

    Reply
  17. the food dude says

    July 14, 2012 at 00:23

    You should really have your own cooking show soon, awesome!

    Reply
  18. Belinda @zomppa says

    July 14, 2012 at 00:32

    The name tenderstem sounds sweet already!

    Reply
  19. Jacqueline @Howtobeagourmand says

    July 14, 2012 at 02:08

    Love the combination of walnut and blue cheese. I usually have broccoli with soy sauce, sesame oil chilli and garlic.

    Reply
  20. Lizzy says

    July 14, 2012 at 19:17

    I’m loving the pasta you’ve used, too…so pretty! And the broccoli pesto sounds amazing…I’d LOVE this!!!

    Reply
  21. Angie's Recipes says

    July 15, 2012 at 11:21

    This is my kind of pasta too. Delicious and loaded with flavours.

    Reply
  22. Petra08 says

    July 18, 2012 at 08:19

    Broccoli and cheese is always a great combo. Love the blue cheese and it looks delish!

    Reply
  23. firefoodie says

    July 27, 2012 at 14:51

    I do like that. Nice mix of blended and whole broccoli, must be great with that blue cheese. A.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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