Pesto is a timeless recipe that’s so flexible. I always use 4 cups of plants, and here I’ve added in some blanched broccoli. It’s like hiding vegetables in plain sight.
While it might not be the traditional version, this Broccoli Pesto is packed with those flavors that everyone loves – garlic, herbs and a little kick from a pinch of red pepper flakes. This is a nutrient-packed version of my favorite sauce that uses the power of broccoli to help you add more vegetables into your day without compromising on flavor.
This is a great recipe to make and stir into pasta, smear on toast or toss with roasted vegetables to add an extra hit of freshness and bite.
Ingredients You Need
- Broccoli florets – Broccoli is the star, and it brings the plant-based goodness you need to achieve the vibrant, green color. It’s also loaded with vitamins and antioxidants.
- Basil leaves – Basil adds the traditional, fragrant flavor. You can always swap in spinach if you prefer.
- Garlic cloves – Every pesto needs a little garlic, and I go with 2 cloves to give it an aromatic punch.
- Slivered almonds – Almonds are a fantastic source of healthy fats and add a lovely creaminess to the pesto. They’re more affordable than the traditional pine nuts, which you could also use.
- Lemon zest and juice – Lemon adds a brightness to every pesto, and I always like to add the zest and juice to make sure I’m getting those flavorful oils into the recipe.
- Parmesan cheese – You can skip the cheese to keep this vegan, but I think the saltiness of some parmesan adds an extra layer of umami depth that helps elevate the broccoli.
- Salt and pepper – Season to your liking, but go easy and taste before adding either. The parmesan already adds a salty note, so you don’t want to overdo it.
- Red pepper flakes – Add a hint of spiciness and extra warmth with a pinch of red pepper flakes.
- Olive oil – A good-quality olive oil helps brings everything together and adds the peppery richness that makes any pesto … well, a pesto.
How to Make Broccoli Pesto
- Prepare the broccoli florets: Start by steaming or blanching your broccoli florets for about 1 minute to 90 seconds, until they’re tender but still bright green. Drain any excess water and let the broccoli cool for a few minutes.
- Blend the ingredients: In a food processor, combine the broccoli florets, basil, garlic, slivered almonds, lemon zest and juice. Run on low for about 45 seconds, stopping to scrape down the sides as needed. Add in the cheese, salt, pepper and red pepper flakes, and continue blending while drizzling in up to ½ cup of olive oil until your desired consistency is reached.
- Taste and adjust: Grab a clean spoon and give the pesto a taste. If you want more lemony zing, add a little more juice. If you need more salt, add that in a pinch at a time.
- Serve and enjoy: Your fresh broccoli pesto is best served right away. Toss it with your favorite pasta, use it as a dip for veggies or serve a dollop alongside grilled meats and vegetables.
Why You’ll Love This Broccoli Pesto
- Packed with nutrients: Broccoli is high in fiber, vitamins C and K, and a range of antioxidants, making this pesto a nutritional powerhouse. Plus, the almonds and olive oil offer healthy fats your diet needs.
- Simple and quick: With just a few ingredients and 10 minutes of prep, you can have this vibrant pesto ready to go. It’s great for busy weeknights and meal prepping for your work week.
- A fun twist on a classic: If you love pesto, you will appreciate this recipe with provides a new take on the traditional flavor combination.
- Customizable: It’s easy to swap in pine nuts, walnuts or pistachios for the almonds or cut back on the broccoli and amp up the basil for the balance that suits your taste.
Other Pesto Sauces to Try
- Radicchio Pesto – Another non-traditional pesto that lets this fall and winter vegetable shine in a new light.
- Dairy-Free Pesto – This is my version of the pesto that started it all. Great for Whole30 compatible meals or just keeping on hand to spoon onto everything.
- Arugula Pesto – A perfect complement to grilled cabbage or other vegetables, this version is a cost-effective way to get pesto into your diet.
Ingredients
- 3 cups broccoli florets
- 1 cup basil leaves
- 2 cloves garlic
- 1/3 cup slivered almonds
- ½ lemon, zested and juiced
- ¼ cup parmesan cheese
- ½ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
Instructions
Bring a pot of water to a boil and drop in broccoli to cook for 60 to 90 seconds. Drain and rinse with cold water to stop the broccoli from cooking any further.
Add broccoli florets, basil, garlic, slivered almonds and zest and juice of a lemon to the bowl of a food processor. Run on low for 45 seconds, stopping to scrape down the sides as needed.
Add in parmesan cheese (if using), salt, pepper and red pepper flakes. Run on low while drizzling olive oil into the top of the food processor until desired consistency is reached.
Taste, adjust seasonings and serve immediately. Store any leftovers in an air-tight container in the refrigerator for up to a few days.
