Go Back
+ servings

Broccoli Pesto

rate this recipe:
5 from 12 votes
Prep Time: 10 mins
Cook Time: 1 min
Serves 3 to 4
This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.


  • 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

Serving suggestion

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


  • 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.