Go Back Email Link
pasta on a plate with a jar of pesto in the background

Broccoli Walnut Pesto Sauce

Print Recipe Save to Grow Add to Collection Add to Shopping List
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Click on serving size to scale this recipe

Course: Sauce and Salsa Recipes
Cuisine: American
Keyword: Broccoli walnut pesto, broccoli walnut pesto sauce
Calories: 72kcal

Ingredients

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

Instructions

  • 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.
  • Drain the broccoli and reserve some of the water.
  • Place the broccoli, basil, garlic, and walnuts in the food processor bowl.
  • Process the pesto mixture until it is almost pureed.
  • Remove the top of the food processor, scrape down the sides add the shredded cheese.
  • Process the pesto once again adding the oil through the top of the food processor.
  • Adjust the consistency using a little bit of oil or the reserved water from the broccoli.

Notes

Store leftovers in the refrigerator for up to four days in an airtight container.
Freeze broccoli pesto sauce for up to three months.
See blog post for serving suggestions and tips.

Nutrition

Serving: 1Tablespoon | Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 18mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!