Broccoli Pesto
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.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
9
Serves: 6
Ingredients
- 3 cup3 cup3 cup Broccoli, florets
- 1 cup1 cup1 cup Basil, Fresh
- 2 clove2 clove2 clove Garlic
- 0.333 cup0.333 cup0.333 cup Almonds (Blanched), Slivered
- .5.5.5 Lemon, zested and juiced
- .25 cup.25 cup.25 cup Parmesan Cheese, optional
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 pinch1 pinch1 pinch Red Pepper Flakes
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Pescetarian Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 16 |
| Fat: | 1 g |
| Carbohydrates: | 1 g |
| Protein: | 1 g |
| Cholesterol: | 3 g |
| Sodium: | 153 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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7 responses to “Broccoli Pesto”
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Have never thought to make pesto with broccoli ~ but why not!! You’re a pesto pro!! 💚
Almost any plant can become a pesto. That’s why I love the sauce so much.
So brilliant…game changer even! 😉
Love this! Definitely going to give it a try!
WAIT I was literally cutting broccoli two days ago and wondering whether pesto could be made with it. You read my mind and delivered beautifully!!! Need to try this—broccoli is my fave veggie!
Ohhhhh I need to try this!!
The comments section is popping off here. Oh… I see why. Recipe looks fantastic, Reed!