Broccoli pesto is a vibrant, nutrient-packed twist on traditional basil pesto. With its creamy texture and nutty, savory flavor, this easy-to-make sauce is perfect for pasta, sandwiches, or even as a dip. Whether you're feeding a health-conscious crowd or sneaking more greens into weeknight meals, this colorful pesto is a must-try.

Why Everyone Will Love This Recipe

• It’s a healthy yet flavorful alternative to classic pesto.
• Kid-approved thanks to its mild, cheesy taste.
• Great for meal prep—make it once and enjoy all week.
• Gluten-free and vegetarian by default.
• Pairs beautifully with pasta, gnocchi, or grilled veggies.

What Is Broccoli Pesto?

Broccoli pesto is a variation of Italian pesto that substitutes most of the basil with blanched broccoli florets. While traditional pesto hails from Genoa and is made primarily with basil, pine nuts, garlic, and Parmesan, this version is a modern take that’s just as creamy and aromatic. It's especially popular among those looking for lower-oxalate or more affordable pesto options, and it doubles as a fantastic way to reduce food waste by using up leftover broccoli.

Cooking Tips

• Don’t overcook the broccoli – blanch just until tender-crisp (about 5 minutes) to preserve its bright green color and nutrients.
• Chill before blending if you want a cooler, creamier texture.
• Swap pine nuts with walnuts or cashews for a different flavor profile.
• No almonds? You can substitute with sunflower seeds or omit them entirely.
• Control the consistency by adjusting the olive oil to your liking—use less for a thicker spread, more for a sauce.

Frequently Asked Questions

Can I use frozen broccoli?

Yes! Just thaw and blanch it for a minute or two. Make sure to drain well to avoid a watery pesto.

What pasta goes best with broccoli pesto?

Short shapes like fusilli, orecchiette, or penne work great—they hold onto the sauce beautifully.

Is this pesto vegan?

Not as written—it contains Parmesan. But you can use a vegan Parmesan or nutritional yeast to make it 100% plant-based.

Can I make this nut-free?

Absolutely! Use seeds like sunflower or pumpkin seeds instead of pine nuts and almonds.

Does it taste strongly of broccoli?

Surprisingly, no. The Parmesan, garlic, and nuts mellow out the broccoli flavor, making it subtle and creamy.

Can I serve it warm?

Yes! It’s delicious tossed with warm pasta or drizzled over roasted veggies straight out of the oven.

How to Store

Store leftover broccoli pesto in an airtight container in the refrigerator for up to 5 days. For best results, pour a thin layer of olive oil over the top to prevent oxidation. Re-stir before using, and enjoy it cold or gently warmed.

How to Freeze

To freeze, transfer the pesto into ice cube trays or small containers. Once frozen, store cubes in a resealable bag for up to 3 months. Thaw in the fridge overnight or stir directly into hot pasta to melt.

How to Make Broccoli Pesto

Step 1

Step 1

Bring a pot of water to a boil. Add broccoli florets and cook for 5 minutes. Drain and rinse with cold water to stop cooking.

Bring a pot of water to a boil. Add broccoli florets and cook for 5 minutes. Drain and rinse with cold water to stop cooking.

Step 2

Step 2

In a food processor, combine the blanched broccoli, basil, garlic, Parmesan, pine nuts, almonds, and salt.

In a food processor, combine the blanched broccoli, basil, garlic, Parmesan, pine nuts, almonds, and salt.

Step 3

Step 3

Pulse a few times, then stream in the olive oil while blending. Scrape down sides as needed until you get a creamy, uniform pesto.

Pulse a few times, then stream in the olive oil while blending. Scrape down sides as needed until you get a creamy, uniform pesto.

Step 4

Step 4

Transfer to a serving bowl. Drizzle with olive oil and top with extra pine nuts and basil.

Step 5

Step 5

Toss immediately with pasta, spread on toast, or refrigerate for later.