Nothing wrong with some steamed broccoli added to pretty much anything, but we also went ahead and made yet another pesto, this time featuring the darker green broccoli buds and chickpeas to replace the texture of nuts and cheese.
The Broccoli Chickpea Pesto is delicious in the usual places like pasta (on a green tea soba, the colors are pretty much amazing), but we also like it spread over a gorgeous piece of wild Alaskan king salmon, which we cooked in our (new) favorite way to do salmon, roast for a few minutes in the oven, add the pesto, and set in the oven for a couple minute more. It would work perfectly well on a pan seared or grilled salmon, too.
Broccoli Chickpea Pesto
1 clove garlic
1 broccoli crown, broken into small florets
1 cup cooked chickpeas (a can is fine, you’ll have some leftover)
½ teaspoon lemon zest
juice from half a lemon (about 2 tablespoons)
¼-½ cup olive oil
salt and pepper to taste
Bring a large pot of water to a rolling boil. Pour in the broccoli florets. When the water comes back up to a boil (probably less than a minute), drain the broccoli and rinse with very cold water.
Pulse garlic in food processor until chopped. You may have to stop the food processor and push the little garlic bits down the sides.
Add broccoli and chickpeas to food processor and pulse until chopped. Add lemon zest and lemon juice and pulse until chopped. With the food processor running, very slowly drizzle in olive oil until everything in the processor is the consistency of a pesto. You may need more or less of the olive oil depending on how many/how big your broccoli pieces are.
Season with 1 teaspoon salt to start and a few hard turns on a fresh black pepper mill. Adjust according to your taste. Remember that this is a pesto and should be strong and salty, since you will be mixing into pasta, grains, etc. We thinned out the pesto with a tiny bit more olive oil.