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Purple sprouting broccoli with anchovy & hazelnut pesto

Purple sprouting broccoli with anchovy & hazelnut pesto

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 6 as a side or 4 as a main

Sweet, earthy, salty and bitter flavours combined, this is next level broccoli. Serve the rest of your pesto on the side – it's great for dipping bread in

  • Gluten-free
Nutrition: per serving


For the salad

  • 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases)
  • ½ lemon , juiced
  • 1 tbsp olive oil
  • 1 small head white chicory
  • ½ small head radicchio
  • 200g purple sprouting broccoli
  • 50g watercress , coarse stalks removed
  • 1 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 15g lightly toasted hazelnuts , very roughly chopped

For the pesto

  • 50g can anchovies , drained
  • 1 garlic clove , roughly chopped
  • 70g hazelnuts , lightly toasted
  • 125ml extra virgin olive oil (a fruity one rather than a grassy one)
  • ½ lemon , juiced (reserve 2 tsp for dressing)
  • 1 tbsp finely chopped flat-leaf parsley


  • STEP 1

    Wash the artichokes thoroughly and remove any small, tufty bits. You don’t need to peel them – just halve them lengthways if they’re small, or cut into 2.5cm chunks if you’re using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you’re using leeks, trim them and cut into fat chunks.

  • STEP 2

    Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.

  • STEP 3

    Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.

  • STEP 4

    Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there’s moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.

  • STEP 5

    Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.

Recipe from Good Food magazine, April 2017

Goes well with


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