You're Probably Sleeping on Pesto
You're Probably Sleeping on Pesto is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Internet Shaquille on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $14.79 total, $3.70 per serving
Ingredients
- 2 cups Fresh Basil Leaves (packed, washed and patted dry)
- 0.5 cup Parmesan Cheese (finely grated)
- 2 pieces Garlic Cloves (peeled)
- 0.33 cup Pine Nuts (toasted lightly)
- 0.5 cup Extra Virgin Olive Oil (plus extra for sautéing)
- 1 tsp Sea Salt (adjust to taste)
- 0.5 tsp Freshly Ground Black Pepper (adjust to taste)
- 1 bunch Broccolini (trimmed, stems peeled if thick)
- 1 cup Ricotta Cheese (full‑fat, room temperature)
- 2 tbsp Sliced Almonds (toasted)
- 1 tsp Lemon Zest (zested from a fresh lemon)
Instructions
Make the Basil Pesto
Add the basil leaves, grated Parmesan, toasted pine nuts, garlic, sea salt and black pepper to the food processor. Pulse a few times, then drizzle in the olive oil while the processor runs until the mixture is smooth and glossy.
Time: PT8M
Prep the Broccolini
Rinse the broccolini, trim any tough ends, and pat dry. Slice any thick stems lengthwise so they cook evenly.
Time: PT5M
Char the Broccolini
Heat the large skillet over medium‑high heat, add 2 tbsp olive oil, then add the broccolini in a single layer. Cook, stirring occasionally, until the florets develop dark, slightly charred spots and the stems are tender‑crisp, about 8 minutes.
Time: PT8M
Temperature: medium‑high heat
Combine with Pesto
Transfer the hot broccolini to a mixing bowl, add 3‑4 tbsp of the freshly made pesto, and toss until the vegetables are evenly coated.
Time: PT2M
Plate and Finish
Spread the ricotta onto a serving platter, arrange the pesto‑tossed broccolini on top, sprinkle toasted almond slices, lemon zest, and a final drizzle of olive oil. Finish with a generous grating of Parmesan and a pinch of black pepper.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Tree nuts, Dairy
Ingredient Substitutions
- Instead of Fresh Basil Leaves: Arugula, Kale
- Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast (vegan)
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Pine Nuts: Walnuts, Almonds
- Instead of Extra Virgin Olive Oil: Avocado oil
- Instead of Sea Salt: Kosher salt
- Instead of Broccolini: Broccoli florets
- Instead of Ricotta Cheese: Mascarpone, Greek yogurt
- Instead of Sliced Almonds: Pine nuts, Walnut pieces
Equipment Needed
- Food Processor
- Chef's Knife
- Cutting Board
- Large Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Making the pesto to the right consistency (smooth, not grainy).
- Achieving a good char on the broccolini without over‑cooking.
Chef Tips from the Video
- Use fresh, fragrant basil leaves harvested at the end of the growing season for maximum flavor.
- If you have a mortar and pestle, crush the basil and nuts first for a more rustic texture.
- Finish the dish with a drizzle of high‑quality extra‑virgin olive oil for extra shine.
Troubleshooting
Pesto is too thick.
Thin it with a little more olive oil or a splash of warm water until the desired consistency is reached.
Broccolini is soggy, not charred.
Make sure the pan is hot before adding the veg and avoid crowding the pan; cook in batches if needed.
Pesto tastes bitter.
Add a pinch more salt and a bit more grated Parmesan to balance the bitterness.
Storage
Refrigerator: Store leftover pesto in an airtight container, topped with a thin layer of olive oil, for up to 5 days.
Freezer: Pesto freezes well in ice‑cube trays; transfer frozen cubes to a zip‑top bag for up to 3 months.
Room temperature: Do not leave pesto or ricotta at room temperature for more than 2 hours.
Make-Ahead Tips
- Pesto can be made up to a week ahead and stored in the fridge or frozen for longer storage.
- Toast the almond slices in advance and keep them in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of pesto in Italian cuisine?
Pesto originates from Genoa in the Liguria region of Italy, where it was traditionally made with a mortar and pestle using basil, pine nuts, garlic, Parmesan, and olive oil. It embodies the Mediterranean emphasis on fresh herbs, nuts, and high‑quality olive oil.
What are the traditional regional variations of pesto in Italian cuisine?
Besides the classic Genovese pesto, other Italian regions use different herbs and nuts: pistou from Provence (France) uses garlic and sometimes no cheese, while Sicilian pesto may include walnuts and ricotta. In the south, basil may be swapped for arugula or spinach.
How is pesto traditionally served in Liguria, Italy?
In Liguria, pesto is most famously tossed with trofie or trenette pasta, often finished with a splash of pasta water to create a silky emulsion. It is also spread on focaccia or used as a topping for grilled fish.
What occasions or celebrations is pesto commonly associated with in Italian culture?
Pesto is a staple for everyday meals in Liguria, but it also appears at family gatherings and summer festivals when fresh basil is abundant. It’s a popular accompaniment for picnics and outdoor barbecues.
What makes pesto broccolini with ricotta special in Italian‑inspired cooking?
The dish pairs the bright, herbaceous flavor of fresh basil pesto with the smoky char of broccolini and the creamy richness of ricotta, creating a balance of textures and flavors that highlights seasonal produce while staying true to Italian flavor principles.
What are the most common mistakes to avoid when making pesto broccolini with ricotta?
Common errors include over‑blending the pesto (making it too warm and bitter), overcrowding the skillet which prevents proper charring, and adding too much pesto which can drown the vegetables. Follow the critical steps for texture and flavor.
Why does this recipe use a food processor instead of a mortar and pestle for the pesto?
A food processor speeds up the emulsification and ensures a uniform texture, which is ideal for busy home cooks. The traditional mortar and pestle yields a coarser, more aromatic pesto, but the flavor profile remains the same.
Can I make pesto broccolini with ricotta ahead of time and how should I store it?
Yes, you can prepare the pesto up to a week in advance and keep it refrigerated. Cook the broccolini just before serving and store the ricotta separately. Assemble the dish shortly before eating for optimal texture.
What texture and appearance should I look for when the broccolini is properly charred?
The broccolini should have dark, slightly blackened spots on the florets while the stems remain bright green and tender‑crisp. The char adds a smoky flavor without making the vegetable mushy.
What does the YouTube channel Internet Shaquille specialize in?
The YouTube channel Internet Shaquille focuses on practical, down‑to‑earth cooking tutorials that blend seasonal ingredient tips with versatile recipes, often highlighting how to make the most of home‑grown produce.
How does the YouTube channel Internet Shaquille's approach to Italian-inspired cooking differ from other cooking channels?
Internet Shaquille emphasizes flexibility and substitution, encouraging viewers to adapt classic recipes like pesto with whatever nuts or greens they have on hand, whereas many other channels stick rigidly to traditional ingredient lists.
Last updated: August 21, 2026
