Broccoli Pesto


Broccoli Pesto

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.
Print Recipe
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Servings3 -4
AuthorTasty Recipe


  • 1 heaping cup very small broccoli floret pieces
  • ½ cup fresh basil or parsley
  • 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


  • 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.

Serving suggestion:

  • 8 ounces pasta, cooked al dente
  • 2 tablespoons toasted pine nuts
  • Red pepper flakes, to taste
  • Additional Parmesan or Vegan Parmesan

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