This vibrant, veggie-packed twist on the classic basil pesto is here to revolutionize your pasta nights, sandwiches, bruschetta toppings, and everything in between. With just 6 ingredients and in 25 minutes, this easy broccoli pesto recipe is about to be your new secret weapon for dinner time!
Save the Recipe!
I LOVE broccoli … but I know not everyone feels that way! This picky eater-friendly sauce will satisfy kids and adults alike, helping everyone get their daily dose of veggies while not overlooking the importance of flavor. Smooth, garlicky, and bursting with freshness, broccoli pesto is the perfect way to sneak more greens onto your dinner table without anyone batting an eye. Trust me, even the broccoli haters will be asking for seconds!
Looking for more Italian and Italian-inspired sauces and dips? Check out my Avocado Pesto and Sun-Dried Tomato Pesto recipes for more fun takes on the classic basil pesto sauce.
Why You’ll Love This Recipe
This broccoli pesto is a game-changer! Here’s why this recipe will become a go-to for you:
- Quick & Easy: From start to finish, you’ll have a vibrant, creamy pesto in just 25 minutes. It’s the perfect addition to your busy weeknights or last-minute meals!
- Sneakily Nutrient-Packed: Made with wholesome ingredients like fresh broccolini, garlic, and walnuts, it’s a delicious way to up your veggie game!
- Versatile: Toss it with pasta, spread it on sandwiches like my favorite Turkey Sandwich, or use it as a dip—this pesto can work its magic in so many ways.
- Kid-Friendly: Even picky eaters will love its garlic, cheesy flavor (thank you, parmesan!).
Ingredients
- Broccolini – the star of the show! A slightly milder, sweeter, drier, and coarser version of broccoli. Broccolini adds a coarse, not-mushy texture and earthy flavor while sneaking in those greens. It’s way better than regular broccoli for pesto!
- Finely chopped walnuts – toasty and nutty, walnuts add depth and richness to this recipe. You can find finely chopped walnuts in the baking aisle. Prefer pine nuts? Lightly toast them in the oven for a few minutes and add them in instead!
- Parmigiano-Reggiano – nutty, salty, and oh-so-savory, Parmigiano-Reggiano is the glue that ties all the flavors together.
- Extra virgin olive oil – liquid gold! Olive oil smooths out the pesto, making it silky and luxurious.
- Red pepper flakes – A pinch of these fiery flakes adds just the right amount of heat to keep things exciting.
- Garlic cloves – what’s an Italian dish without garlic?
How to Make Broccoli Pesto
Step 1: Blanch broccolini in boiling water for 3-4 minutes. Remove and immediately plunge into a bowl of ice water. When completely cooled, remove from water, pat dry, and coarsely chop.
Step 2: In a food processor, add blanched broccolini, olive oil, garlic cloves, and red pepper flakes. Blend until almost smooth.
Step 3: Remove pesto from food processor and place in a bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto. Add extra olive oil to loosen, if needed. Serve and enjoy!
My Pro Tip
Recipe Tips for the Best Broccoli Pesto
Storage: keep your pesto fresh by storing it in an airtight container in the fridge for up to 4 days. Pro tip: Add a thin layer of olive oil on top to prevent browning and keep it vibrant!
Don’t Overcook the Broccoli – blanch the broccolini just until it’s bright green and tender. Overcooking can dull the flavor and color.
Save Your Pasta Water – If you’re tossing the pesto with pasta, reserve a bit of the starchy pasta water to help the pesto coat every noodle like a pro.
Freeze for Later – Got leftovers? Freeze your pesto in a freezer-safe container to reheat in the future. Perfect for last-minute meals!
My Favorite Ways to Use Broccoli Pesto
Mix this broccoli pesto into pasta (you can use it in place of the basil pesto in my Chicken Pesto Pasta recipe), or spread it on top of Crostini with slices of mozzarella and cherry tomatoes for a Caprese Salad inspired appetizer. I also recommend spooning the broccoli pesto onto some chicken like my Bruschetta Chicken, Grilled Chicken Thighs, or Parmesan Crusted Chicken!
More Sauce & Dip Recipes You’ll Love!
Dressings, Sauces & Dips
Muhammara (Roasted Red Pepper & Walnut Dip)
Appetizers
Italian Bagna Cauda
Dressings, Sauces & Dips
How to Make Tzatziki Sauce
Dressings, Sauces & Dips
Creamy Italian Tonnato Sauce
If you’ve tried this Broccoli Pesto Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Broccoli Pesto
Equipment
- Food processor
Ingredients
- 3 bunches broccolini (baby broccoli), not regular broccoli
- ½ cup finely chopped walnuts
- ½ cup finely grated Parmigiano-Reggiano, or Pecorino Romano
- ½ cup extra virgin olive oil
- 3 large garlic cloves, peeled
- Red pepper flakes, to taste
- Salt, to taste
Instructions
- Blanch broccolini in boiling water for 3-4 minutes, until al dente. Remove immediately and plunge in ice water. When completely cooled, remove from water, pat dry, and coarsely chop.
- In a food processor, add blanched broccolini, olive oil, garlic cloves, red pepper flakes, and salt. Pulse until almost smooth.
- Remove pesto from food processor and place in bowl. Stir in walnuts and cheese. You can also blend cheese and walnuts if you prefer smoother pesto!
- Add a splash more olive oil to loosen, if needed. Enjoy!
Notes
- Pesto keeps in fridge for up to 4 days. Heat gently on stove or in the microwave if desired, and add olive oil to rejuvenate.
- Don’t use regular broccoli that gets too mushy and water-logged when cooked!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pesto is even better than the regular basil kind!!
HA! So glad you love it!!
Grace