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The next time you have extra broccoli on hand, try making this broccoli pesto recipe. It has all the classic flavor you’ll love, only it’s made without pine nuts, so it’s affordable and nut-free.
It occurred to me that I’ve used all sorts of dark green veggies to make pesto, including arugula and kale, so it only made sense to try it with broccoli next. You don’t need a ton of broccoli for this recipe—only about a cup of florets—so this is the perfect recipe to try when you have a little leftover from something else.
That said, this recipe makes a relatively small batch of pesto. If you want to make more than a cup of sauce, or you only have a large food processor to use, double the recipe. Once you taste it, you’ll have no problem finding ways to use it this week!
⭐⭐⭐⭐⭐ Featured Review
“My mom and I made this together using 1/4 cup of chickpeas to make dairy-free. We both taste tested it at the same time and immediately looked at each other like “OMG this is amazingly delicious”. My new favorite pesto!!” – Brenda
Broccoli Pesto Ingredients
- Fresh Basil. Pesto gets its classic flavor from fresh basil, so it’s a must in my opinion. However, the amount you use can vary each time. I usually aim for a loosely packed cup, but you can tightly pack it for even more flavor.
- Broccoli. You’ll need at least 4 ounces of broccoli (about 1 cup) to make this pesto. If you want to use a little more than that, go for it! I use freshly steamed broccoli, but frozen should work as well.
- Garlic. Fresh garlic cloves are a must for the best flavor. I use 2 of them, but you can just use one if you’re sensitive to garlic.
- Lemon Juice. Again, fresh is best. The bottled lemon juice from the store won’t taste the same as freshly squeezed lemon juice.
- Parmesan Cheese. This addition helps create the classic pesto flavor. Readers have reported using feta instead, or you can try using chickpeas for a dairy-free alternative.
- Olive Oil. This is the classic oil used in pesto, but you can use another if you prefer.
How to Make Pesto with Broccoli
Step 1:
Fill a small saucepan with an inch of water and arrange a steamer basket inside. Add the broccoli florets and bring the water to a boil over high heat. Once the water is boiling, lower the heat and cover the pot with a lid.
Steam the broccoli until it’s easily pierced with a fork, about 7 to 8 minutes. Then remove the pan from the heat and add the broccoli to a high-speed blender.
Step 2:
Add the fresh basil, olive oil, garlic, Parmesan, and salt to the blender with the broccoli. Secure the lid and blend until smooth. As I mentioned earlier, this recipe makes a small batch, so it’s best to blend it in a blender with a narrow base. (Not a big food processor.)
If you have a mini food processor, that will work, too. Otherwise, double the recipe if you need to use a larger machine.
Once the mixture is blended, you can adjust any seasoning to taste. Add extra lemon juice to brighten the flavor, or an extra pinch of salt to boost the overall taste. It’s ready to use right away!
How to Use Broccoli Pesto
- Add it to eggs. I like to serve it as a topping on fried or scrambled eggs. It adds so much flavor!
- Toss it with pasta. This is the obvious choice, and for good reason. It’s a delicious pasta sauce, especially with sauteed cherry tomatoes and red onion.
- Grilled Cheese Sandwich. If you haven’t tried adding pesto to your grilled cheese, you’re missing out. It’s my favorite combo.
- Add it to a wrap. This would be a delicious spread for a veggie wrap during the week.
- Use it on Mediterranean Bowls. A dollop of pesto and hummus is the perfect combination on a quinoa bowl with veggies and chickpeas.
- Serve it on pizza. This is a tasty alternative to red sauce, or try adding a few spoonfuls of pesto on top to boost the flavor of your next pizza night. My Almond Flour Pizza Crust or Cauliflower Pizza Crust are two favorites.
Broccoli Pesto Recipe (No Pine Nuts)
Ingredients
- 1 cup chopped broccoli florets (about 4 ounces)
- 1 cup fresh basil , tightly packed
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil
- ¾ teaspoon sea salt
- ¼ cup grated Parmesan cheese (1 tablespoon white miso)
- 2 tablespoons water
Instructions
- To prepare the broccoli, fill a small saucepan with 1-inch of water and arrange a steamer basket inside. Add the broccoli to the steamer basket, keeping it lifted up out of the water, and bring the water to a boil. Once boiling, lower the heat and cover, cooking until the broccoli is easily pierced with a fork, about 8 minutes.
- While the broccoli is cooking, you can add the rest of the pesto ingredients to a blender to be efficient with your time. When the broccoli is done, add it to the blender and blend until smooth, about 60 seconds.
- Taste and adjust any seasoning, as needed. Serve right away with your favorite pasta, or on a sandwich. Store the leftover pesto in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
More Recipes to Try
- Pesto Pasta Salad
- Tuna Salad without Mayo
- Pumpkin Curry Soup
- Pesto Salad Dressing
- Cabbage Roll Soup (high protein & fiber)
If you try this Broccoli Pesto, please leave a comment below letting me know how you like it. I really appreciate your feedback!
I love this recipe and make it weekly! I usually use feta cheese instead of parmigiana. So fluffy and satisfying.
No joke, super easy and delicious! I will add into my regular rotation.
Looks yummy! But I don’t use oil. What could I substitute for it? Thanks!
I suffer from SIBO and I can’t use garlic, what would be a good substitute?
I am unsure if this helps you with your SIBO, but I did once read that
“a low FODMAP diet means no garlic – but garlic scapes are the exception.”
My mom and I made this together using 1/4 cup chickpea to make dairy free. We both taste tested it at the same time and immediately looked at each other like “omg this is amazingly delicious”. My new favorite pesto!! Love it Megan. Thanks so much for sharing.