Print Recipe Print Recipe
If you’re a cheese-lover like us, this is your side dish! You can use any kind of cheese you like and even combinations like mixing white cheddar with chunks of feta or blue cheese. We love using a combo of Parmesan and Gruyere.

Broccoli & Pesto Bake


  • 500 600 g broccoli, broken into small florets
  • salt and freshly-milled black pepper
  • 250 ml grated tasty, mature cheese (you can use more, if you like)
  • 4 large eggs
  • 250 ml milk
  • 125 ml sour cream
  • 5 ml nutmeg
  • 125 ml prepared basil pesto (See recipe)
  • 65 ml corn flour

Chef's hint: You can omit the pesto and simply add 125 ml coarsely torn fresh basil leaves.


Blanch the broccoli florets in boiling water for 3 minutes, drain and plunge into ice cold water to cool down fast. Drain well and pat dry.

Place the broccoli in a single layer in an oven-safe dish. Season generously with the salt and pepper and sprinkle evenly with the grated cheese.

Beat the eggs well then add the milk, sour cream, nutmeg and pesto and whisk until thoroughly mixed. Mix the corn flour with a little cold water into a paste and whisk it into the mixture. Now pour the mixture over the broccoli and cheese.

Bake in the oven preheated to 180 C for 45 50 minutes or until set and golden around the edges before serving.

Serves 6 8