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Broccoli Pesto

  • Author: Anne
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 8-10 1x


Broccoli pesto has all of the flavors of traditional pesto with the added benefit of broccoli.



  • 1 cup broccoli florets
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/2 cup basil leaves
  • 1/8 cup walnut pieces
  • 1/8cup freshly grated parmesan cheese


  1. Add enough water to cover the bottom of a saucepan and add the broccoli. Cover the pot and cook over medium heat until the broccoli begins to soften – about 10 minutes.
  2. Drain the broccoli and save some of the water to thin out the pesto if necessary once it’s made.
  3. Place the broccoli,  basil, garlic, and walnuts in the food processor bowl.
  4. Process the pesto mixture until it is almost pureed.
  5. Remove the top of the food processor, scrape down the sides, add the shredded cheese, and put the top back on.
  6. Process the pesto again adding the oil through the top of the food processor.  
  7. Adjust the consistency. If the mixture is thick, add a little more oil and water until it reaches a texture that you like.


Fresh broccoli can be substituted with frozen broccoli. The broccoli does not have to be thawed before cooking.
For a nut-free version, substitute the walnuts for sunflower seeds.
For a vegan or dairy-free version, substitute the parmesan cheese with an equal amount of nutritional yeast.
Add 1/4 cup sun-dried tomatoes for a little extra flavor.
If the broccoli pesto is too thick, add a little more oil and some of the reserved water to thin it out.

  • Category: Sauce
  • Cuisine: Mediterranean

Keywords: broccoli pesto, pesto sauce