Purple sprouting broccoli with anchovy & hazelnut pesto

Purple sprouting broccoli with anchovy & hazelnut pesto

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Prep: 30 mins Cook: 30 mins - 45 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal424
  • fat38g
  • saturates5g
  • carbs10g
  • sugars3g
  • fibre6g
  • protein6g
  • salt0.7g
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    For the salad

    • 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases)
      Jerusalem artichoke

      Jerusalem artichoke

      jer-oo-sa-lem ar-tee-choke

      This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…

    • ½ lemon, juiced



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small head white chicory



      Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

    • ½ small head radicchio



      An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

    • 200g purple sprouting broccoli
      Purple sprouting broccoli

      Purple sprouting broccoli

      pur-pel spr-ow-ting brok-o-lee

      This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

    • 50g watercress, coarse stalks removed



      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • 1 tbsp white balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 3 tbsp extra virgin olive oil
    • 15g lightly toasted hazelnuts, very roughly chopped



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    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)



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp finely chopped flat-leaf parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


    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.

    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.

    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.

    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.

    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.

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