Broccoli Pesto is a vibrant, nutrient-packed twist on the classic, blending earthy broccoli with creamy Parmesan and zesty garlic. In just 10 minutes of prep, you’ll create a sauce that’s both fresh and indulgent, perfect for pasta, sandwiches, or dipping. The texture is luxuriously smooth, with a hint of crunch from toasted nuts, while the flavors burst with brightness and depth.
This recipe is a game-changer for busy days, requiring only 1 minute of cooking time to blanch the broccoli. It’s a guilt-free way to enjoy a rich, savory pesto that’s as versatile as it is delicious. Whether you’re a veggie lover or just looking for a quick, flavorful meal, this pesto delivers every time.
Fresh & Flavorful Ingredients
- 1 heaping cup very small broccoli floret pieces (blanched for vibrant color)
- ½ cup fresh basil or parsley (basil for classic pesto, parsley for a milder flavor)
- ⅓ cup extra-virgin olive oil (use high-quality for best taste)
- ¼ cup grated Parmesan cheese (or 1 tablespoon nutritional yeast for a vegan option)
- 2 tablespoons fresh lemon juice (brightens the flavor)
- 1 teaspoon lemon zest (adds a zesty kick)
- 2 garlic cloves (adjust to taste)
- ½ teaspoon sea salt (or to taste)
- Freshly ground black pepper (to taste)
- 8 ounces pasta, cooked al dente (for serving)
- 2 tablespoons toasted pine nuts (for garnish)
- Red pepper flakes (to taste, optional for heat)
- Additional Parmesan or Vegan Parmesan (for serving)
Simple Step-by-Step Instructions
- Bring a medium pot of water to a boil and prepare a bowl of ice water nearby.
- Blanch the broccoli in the boiling water for 30 seconds, then immediately transfer it to the ice water using a slotted spoon to stop the cooking process. Drain and pat dry.
- In a food processor, combine the blanched broccoli, basil (or parsley), olive oil, Parmesan (or nutritional yeast), lemon juice, lemon zest, garlic, salt, and several grinds of black pepper. Pulse until well combined and slightly chunky or smooth, depending on your preference.
- If desired, toss the pesto with the cooked pasta until evenly coated.
- Serve the pasta topped with toasted pine nuts, a sprinkle of red pepper flakes (if using), and additional Parmesan or Vegan Parmesan. Season to taste and enjoy!
Creative Ways to Serve Broccoli Pesto
While this pesto is *perfect* tossed with pasta, don’t stop there! Spread it on toasted bread for a vibrant bruschetta, dollop it on grilled chicken or fish, or mix it into roasted vegetables for an extra flavor boost. You can even use it as a dip for fresh veggies or crackers—it’s incredibly versatile!
Storage Tips for Freshness
Store your broccoli pesto in an airtight container in the fridge for up to *5 days*. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for quick, single servings!
Quick Variations to Mix It Up
Feel free to customize this recipe to suit your taste! Swap the broccoli for spinach or kale, or use walnuts instead of pine nuts for a nuttier flavor. If you’re dairy-free, stick with nutritional yeast or try a vegan cheese alternative. For a creamier texture, blend in a tablespoon of tahini or avocado.
Time-Saving Hacks for Busy Cooks
To save time, use pre-cut broccoli florets or a bag of frozen broccoli (thawed and patted dry). You can also make a double batch of pesto and freeze half for future meals. If you’re in a rush, skip the blanching step—just pulse raw broccoli for a slightly crunchier texture.
Essential Equipment for Perfect Pesto
A *food processor* is key for achieving that smooth yet chunky pesto texture. If you don’t have one, a high-speed blender works too, though you may need to scrape down the sides more often. For toasting pine nuts, a small skillet over medium heat does the trick—just watch them closely to avoid burning!
Broccoli Pesto
Ingredients
Ingredients
- 1 heaping cup very small broccoli floret pieces
- ½ cup fresh basil or parsley
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves
- ½ teaspoon sea salt
- Freshly ground black pepper
Serving suggestion
- 8 ounces pasta, cooked al dente
- 2 tablespoons toasted pine nuts
- Red pepper flakes, to taste
- Additional Parmesan or Vegan Parmesan
Instructions
- Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
- Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
- If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.