Easy Broccoli Pesto Recipe – Ready in 15 Minutes!
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Have you ever looked at a head of broccoli and wondered what to do with it besides steaming it plain? This broccoli pesto is my answer! It takes that same everyday vegetable and turns it into a bright, cheesy, garlicky sauce that tastes like something special.
I love a good basil pesto, but this broccoli version has become a favorite in my kitchen because it’s a little heartier and it’s a sneaky way to get more veggies onto the table. Blanched broccoli blends up with garlic, Parmigiano Reggiano, pine nuts, fresh basil, and a good squeeze of lemon, then gets loosened up with olive oil until it’s silky and spreadable.
The best part? This broccoli pesto recipe comes together in just 15 minutes with a food processor doing most of the work. This post covers two recipes in one: how to make the broccoli pesto itself, and how to turn it into a full broccoli pesto pasta dinner. So whether you just want the sauce or you’re planning tonight’s dinner, you’re in the right place!
Ingredient Notes and Tips
Here’s what you’ll need to make this broccoli pesto sauce, along with a few tips to help it turn out perfectly every time.
- Broccoli florets: Cut the florets into similar sized pieces so they cook evenly, and don’t overcook them. They should be tender but still bright green.
- Garlic: Fresh cloves give the best flavor. In a pinch, use 1 to 2 teaspoons of garlic powder instead.
- Parmigiano Reggiano: Freshly grated melts into the pesto much better than the pre-shredded kind. Grate it fine for a smoother pesto or leave it a little coarse for texture.
- Pine nuts: Optionally, you can toast them in a dry skillet for 2 to 3 minutes for extra flavor, then let them cool before blending. Walnuts or almonds work as a substitute.
- Fresh basil: Pack it lightly when you measure and skip any wilted or bruised leaves. Fresh basil is what gives this broccoli pesto its classic flavor.
- Lemon juice and zest: Fresh is best here. The lemon brightens the broccoli and balances out the richness of the cheese and olive oil.
- Olive oil: Use a good quality extra virgin olive oil. Add it slowly so you can control the consistency of your finished broccoli pesto sauce.
A quick tip: drain the broccoli really well after boiling and let it cool for a few minutes so extra steam can escape. Too much water left on the broccoli will thin out your pesto.
How to Make Broccoli Pesto
This broccoli pesto recipe is as easy as boil, blend, and drizzle. Here’s how it comes together.
- Boil the broccoli. Bring a medium pot of salted water to a boil and cook the broccoli florets for 4 to 5 minutes, until just tender.
- Drain and cool. Drain the broccoli well and let it sit for a few minutes so the steam can escape. This keeps your pesto from turning out watery.
- Pulse the broccoli. Add it to a food processor and pulse 4 to 5 times until it’s finely chopped.
- Add the garlic and cheese. Add the garlic, salt, pepper, and Parmigiano Reggiano, then pulse a few more times to combine.
- Add pine nuts and basil. Pulse until everything is evenly chopped together.
- Add the lemon juice and zest, then pulse once more to combine.
- Stream in the olive oil. With the food processor running on low, slowly drizzle in the olive oil until your broccoli pesto reaches the consistency you like. Scrape down the sides of the bowl as needed.
That’s it! You’ll end up with a thick, spoonable pesto that’s ready to toss with pasta, spread on bread, or scoop into a jar for later.
How to Make Broccoli Pesto Pasta
Want to turn this into dinner? This broccoli pesto recipe makes enough sauce for about 12 ounces of dry pasta, so it’s an easy weeknight meal on its own. Here’s how to make broccoli pesto pasta step by step:
- Cook your pasta. Penne, fusilli, rotini, spaghetti, and linguine all work great. Cook it until al dente according to the package directions.
- Save some pasta water. Before draining, scoop out ½ to ¾ cup of the starchy cooking water and set it aside.
- Drain the pasta, but don’t rinse it. Return it to the pot or a large serving bowl.
- Stir in the broccoli pesto a few spoonfuls at a time, adding a splash of the reserved pasta water as needed until the sauce turns silky and coats every noodle.
- Finish it off. Top with extra grated Parmigiano Reggiano, a crack of black pepper, and a squeeze of fresh lemon juice if you’d like.
Want to make it a heartier broccoli pesto pasta dinner? Stir in grilled chicken, shrimp, Italian sausage, salmon, or rotisserie chicken. Cherry tomatoes, spinach, peas, asparagus, or sautéed mushrooms are all great veggie add-ins too.
One tip: avoid heating the pesto over high heat, since that can dull the fresh basil flavor. Toss it with the hot pasta off the heat rather than cooking it in a skillet.
Recipe Variations
- Nutty Swap: Skip the pine nuts and use toasted walnuts or almonds instead for a slightly different flavor.
- Spicy Broccoli Pesto: Add ¼ teaspoon of crushed red pepper flakes for a little heat.
- Vegan Version: Swap the Parmigiano for nutritional yeast and skip the cheese for a plant-based version.
- Extra Greens: Add a small handful of baby spinach along with the basil for extra color and nutrients.
- Lemon Lover’s: Add an extra tablespoon of lemon juice and zest for a brighter, tangier pesto.
This recipe is naturally gluten free as written, so no swaps needed there!
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How to Store Broccoli Pesto
Store broccoli pesto in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving since the oil can separate a bit as it sits.
To freeze, spoon the pesto into an ice cube tray or small freezer-safe containers. Once frozen solid, pop the cubes out into a freezer bag so you can thaw just what you need. Frozen broccoli pesto keeps well for up to 3 months. Thaw it in the refrigerator overnight, then stir well before using.
How to Serve Broccoli Pesto
Beyond pasta, this broccoli pesto sauce is one of the most versatile things you can keep in your fridge. Here are some of my favorite ways to use it:
- Sandwiches: Spread it on sandwiches or wraps for an easy lunch upgrade.
- Grilled Meats: Spoon it over grilled chicken or steak right before serving.
- Pizza Sauce: Use it in place of red sauce for a fresh, green pizza night.
- Appetizer: Spread it on crostini or crackers for an easy party appetizer.
- Stir-Ins: Stir a spoonful into scrambled eggs, soup, or mashed potatoes for a quick flavor boost.
Related Recipes
This broccoli pesto is part of a whole broccoli recipe series here on the blog! If you love this one, here are a few more you’ll want to try:
- Sweet Basil Pesto – A classic basil version that’s just as easy to make and freezes beautifully.
- How to Roast Broccoli in the Oven – The perfect side dish to pair with any pesto pasta night.
- Bucatini Cacio e Pepe with Crispy Prosciutto – A gourmet, cheesy pasta dish that comes together just as quickly as this pesto does.
- One-Pot Garlic Parmesan Chicken Pasta – A creamy, comforting pasta dinner for nights when you want something a little different from pesto.
- Broccoli Casserole with Soup – A cozy, cheesy dinner casserole coming soon to the blog! (URL coming soon)
- Broccoli Cheddar Rice Casserole – A creamy, comforting side dish coming soon to the blog! (URL coming soon)
- Broccoli Cheddar Soup – A copycat favorite coming soon to the blog! (URL coming soon)
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes! Thaw and drain it very well first, and pat it dry so you don’t end up with a watery pesto.
Is broccoli pesto healthy?
It’s a great way to work more vegetables into a meal. It has less oil than a traditional basil pesto since the broccoli adds body and volume to the sauce.
Can I make broccoli pesto without a food processor?
A blender works too, though you may need to stop and scrape down the sides more often to get an even texture.
Why is my broccoli pesto watery?
This usually happens when the broccoli isn’t drained well enough after boiling. Let it sit for a few minutes after draining so the extra steam and moisture can escape before you blend it.
Can I substitute the Parmigiano Reggiano?
Pecorino Romano is a good substitute if you want a sharper, saltier flavor.
How much pasta does this recipe make broccoli pesto pasta for?
This recipe makes enough broccoli pesto sauce for about 12 ounces of dry pasta, which is roughly 4 servings.
Let’s Hear From You!
I hope this broccoli pesto becomes a regular in your kitchen, just like it is in mine! It’s fresh, it’s cheesy, and it’s such an easy way to dress up a bowl of pasta or a weeknight dinner.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Easy Broccoli Pesto Recipe – Ready in 15 Minutes!
Equipment
Ingredients
Broccoli Pesto Sauce
- 2 cups broccoli florets
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp ground black pepper
- ⅓ cup fresh grated Parmigiano cheese
- 2 tbsp pine nuts
- 1 cup fresh basil leaves
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 7 tbsp olive oil
Broccoli Pesto Pasta Sauce
- 12 oz dry pasta Best pasta shapes: Penne, Fusilli, Rotini, Spaghetti, Linguine
Instructions
Broccoli Pesto Sauce
- Fill a medium saucepan ¾ full with water and bring it to a boil. Season the water with salt, then add the broccoli florets. Cook for 4 to 5 minutes, until the broccoli is tender.
- Drain the broccoli well. Let it cool for a few minutes so excess steam can escape. This helps prevent a watery pesto.
- Transfer the broccoli to a food processor. Pulse 4 to 5 times until the broccoli is finely chopped.
- Add the garlic, salt, black pepper, and grated Parmigiano cheese. Pulse a few times to combine.
- Add the pine nuts and basil leaves. Pulse several times until everything is evenly chopped.
- Add the lemon juice and lemon zest.
- With the food processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides of the bowl as needed.
Broccoli Pesto Pasta
- Cook the pasta until al dente according to the package directions. Before draining, reserve ½ to ¾ cup of pasta water. Drain the pasta but do not rinse.
- Return the pasta to the pot or a large serving bowl. Stir in the broccoli pesto a few spoonfuls at a time. Add a splash of reserved pasta water as needed, until the sauce becomes silky and coats the pasta evenly.
- Finish with extra grated Parmigiano Reggiano, freshly cracked black pepper, and a squeeze of fresh lemon juice or zest if desired.
Notes
Pesto Notes:
- Broccoli florets
Cut the florets into similar-sized pieces so they cook evenly.
Avoid overcooking the broccoli. It should be tender but still bright green. Overcooked broccoli can make the pesto dull in color and flavor.
Drain thoroughly after boiling. Too much water will thin the pesto. - Garlic
Fresh garlic provides the best flavor
If using garlic powder instead, substitute 1 to 2 teaspoons and blend well - Parmigiano Reggiano
Freshly grated cheese melts into the pesto much better than pre-shredded cheese.
Finely grated cheese creates a smoother pesto, while coarsely grated cheese gives it a little more texture. - Pine nuts
For extra flavor, lightly toast the pine nuts in a dry skillet for 2 – 3 minutes before adding them to the food processor. Let them cool first.
Walnuts and almonds can be substituted if needed. - Basil
Pack the basil lightly when measuring.
Fresh basil gives the pesto its classic flavor. Avoid wilted or bruised leaves. - Lemon
Use fresh lemon juice and zest whenever possible.
The lemon brightens the broccoli and balances the richness of the cheese and olive oil. - Olive oil
Use a good quality extra virgin olive oil for the best flavor.
Add the oil gradually. You may need slightly more or less depending on how thick you like your pesto.
Storage
Store in an airtight container in the refrigerator for up to 4 days.Stir well before serving. Pesto freezes well in freezer proof containers.
Serving ideas
Toss with hot pasta, spread on sandwiches or wraps, spoon over grilled chicken or steak, use as a pizza sauce, or spread on crostini or crackers.Notes for pesto pasta
Nutritional information doesn’t include the pasta version.- Best pasta shapes: Penne, Fusilli, Rotini, Spaghetti, Linguine.
- How much pasta to use: This recipe makes enough pesto for approximately 12 ounces of dry pasta.
- Protein ideas to serve with broccoli pesto pasta
- Grilled chicken, shrimp, Italian sausage, salmon, rotisserie chicken
- Vegetable add-ins
- Cherry tomatoes, spinach, peas, asparagus, sautéed mushrooms, onions.
Tips for the best pesto pasta
- Avoid heating the pesto over high heat, which can dull the fresh basil flavor.
- Toss the pesto with hot pasta rather than cooking it in a skillet.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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